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 260 Documents
 22   23   24   25   26 
Banana Hump Starch and Ginger Extract as Edible Coating to Extend the Shelf-life of Red Chili Peppers Restuhadi, Fajar; Ayu, Dewi Fortuna; Nuratika, Nuratika
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 2 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.02.8

Abstract

AbstractFresh red chili peppers is a product that spoils easily and has a concise shelf-life. Coating a natural edible coating on fresh red chili peppers will significantly increase their shelf-life. This research aims to obtain the best concentration of ginger extract in the edible coating of banana hump starch to extend the shelf-life of red chili peppers. The research was carried out experimentally using a completely randomized design with five treatments and three replications. The treatment in this research was an edible coating of banana hump starch with the addition of various concentrations of ginger extract; J0 (0%), J1 (1%), J2 (3%), J3 (5%), and J4 (7%); which were applied on red chili peppers for 15 days of storage. The parameters observed were weight loss, vitamin C, total microbes, and sensory assessment. The best treatment in this study was J4 (addition of 7% ginger extract). On the 15th day of storage, red chili peppers coated with edible coating treated with J4 experienced a reduction in weight loss of 41.20%, with 18.54 mg/100g of vitamin C and 5.89 log CFU/g of total microbes. Descriptive tests showed that on the 15th day of storage, red chili peppers had a red color, started to smell and taste rotten, and had a slightly hard texture.Keywords: edible coating, ginger extract, red chili peppers Abstrak         Cabai merah segar merupakan produk yang sangat mudah membusuk dan memiliki umur simpan yang sangat pendek. Pelapisan edible coating alami pada cabai merah segar akan sangat efektif dalam upaya meningkatkan umur simpan dari cabai merah. Penelitian ini bertujuan untuk mendapatkan konsentrasi terbaik ekstrak jahe dalam edible coating pati bonggol pisang untuk memperpanjang masa simpan cabai merah. Penelitian dilaksanakan secara eksperimen menggunakan rancangan acak lengkap dengan lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini adalah edible coating pati bonggol pisang dengan penambahan berbagai konsentrasi ekstrak jahe, yaitu J0 (0%), J1 (1%), J2 (3%), J3 (5%), dan J4 (7%) yang diaplikasikan pada cabai merah selama 15 hari penyimpanan. Parameter yang diamati adalah susut bobot, vitamin C, total mikroba, dan penilaian sensori. Perlakuan terbaik pada penelitian ini adalah J4 (penambahan ekstrak jahe 7%). Pada penyimpanan hari ke-15, cabai merah yang dilapisi edible coating perlakuan J4 mengalami penurunan susut bobot 41,20%, dengan 18,54 mg/100g vitamin C dan 5,89 log CFU/g total mikroba. Uji deskriptif menunjukkan bahwa pada penyimpanan hari ke-15, cabai merah memiliki warna merah, mulai berbau dan berasa busuk, serta tekstur agak keras.Kata Kunci: edible coating, ekstrak jahe, cabai merah
Physicochemical and Sensory Evaluation of Purple Sweet Potato and Jackfruit Seed Flour-Based Food Bars Kumalasari, Ika Dyah; Yensi, Indri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 2 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.02.5

Abstract

AbstractThis study aimed to determine food bars' physical, chemical, and organoleptic characteristics based on purple sweet potato flour and jackfruit seed flour. This study used a completely randomized design (CRD). The ratio of purple sweet potato flour and jackfruit seed flour used was F1 (20%: 80%), F2 (40%: 60%), F3 (50%: 50%), F4 (60%: 40%), and F5 (80%: 20%). The parameters tested were physical parameters (texture (hardness) and color), chemical parameters (water content, ash content, carbohydrates content, protein content, fat content, fiber content, total sugar content, and antioxidant activity), and organoleptic analysis (aroma, taste, color, texture, aftertaste, and overall). Data analysis used the ANOVA test with a 5% significance level and Duncan's Multiple Range Test. The analysis showed that food bars made from purple sweet potato flour and jackfruit seed flour in each formulation significantly affected physical, chemical, and organoleptic properties. The study results showed that along with the increasing percentage of jackfruit seed flour and decreasing percentage of purple sweet potato, the water content, ash content, protein content, and antioxidant activity increased in food bars. However, the fat content, carbohydrate content, crude fiber content, and total sugar content decreased.Keywords: food bar, jackfruit seed flour, organoleptic, physicochemical, purple sweet potato flour AbstrakPenelitian ini bertujuan untuk mengetahui karakteristik fisik, kimia dan organoleptik food bar berbasis tepung ubi jalar ungu dan tepung biji nangka. Penelitian ini menggunakan Rancangan Acak lengkap (RAL). Perbandingan tepung ubi jalar ungu dan tepung biji nangka yang digunakan adalah F1 (20%:80%), F2 (40%:60%), F3 (50%:50%), F4 (60%:40%), dan F5 (80%:20%). Parameter yang diuji adalah parameter fisik (tekstur (hardness) dan warna), parameter kimia (kadar air, kadar abu, kadar karbohidrat, kadar protein, kadar lemak, kadar serat, kadar gula total, dan aktivitas antioksidan) dan analisis organoleptik (aroma, rasa, warna, tekstur, aftertaste, dan keseluruhan). Analisis data menggunakan uji ANOVA dengan taraf signifikansi 5% dengan uji lanjut Duncan. Hasil analisis menunjukkan bahwa food bar tepung ubi jalar ungu dan tepung biji nangka pada setiap formulasi memberikan pengaruh secara signifikan pada sifat fisik, kimia, dan organoleptik. Hasil penelitian menunjukan seiring dengan semakin tinggi persentase tepung biji nangka dan semakin rendah persentase tepung ubi jalar ungu, kadar air, kadar abu, kadar protein, dan aktivitas antioksidan meningkat. Namun, kadar lemak, kadar karbohidrat, kadar serat kasar, dan kadar gula total menurun.Kata kunci: fisikokimia, food bar, organoleptik, tepung biji nangka, tepung ubi jalar ungu
Consumer-Driven Quality Improvement of Tofu Sumedang: An Integrated Kano–QFD Approach for Strategic Product Development Pujianto, Totok; Mardawati, Efri; Agustien, Shilvya Dewi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 2 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.02.6

Abstract

AbstractSumedang tofu is an Indonesian traditional food with unique characteristics and high cultural value. The product quality in the market still varies, especially regarding tofu's sensory and safety attributes. This study aimed to identify and analyze the quality attributes of Sumedang tofu based on consumer perceptions to formulate relevant technical improvement priorities. The approach integrated the Kano model and Quality Function Deployment method in a systematic analytical framework. The study involved 30 respondents at the Sumedang Tofu Restaurant "Sari Kedele" Sumedang Regency, West Java Province, Indonesia. The identification results showed that 37 quality attributes were obtained from the Voice of Customer and classified into the Must Be, One-Dimensional, and Attractive categories. Attributes such as crispy crust texture (importance score 4.55), served freshly fried (4.64), and attention to cooking oil usage (4.53) were the primary concerns. The House of Quality Matrix showed that worker training (score 857.3), consumer serving (767.0), and raw material sorting (566.5) were the technical responses with the highest contribution to satisfaction. This study result indicated that consumer perception is important in quality improvement strategies. Implementation of this integrative model supports measurable decision-making, strengthens competitive advantage, and maintains local product sustainability.Keywords: consumer perception, Kano model, product quality, Quality Function Deployment, Sumedang tofu Abstrak Tahu Sumedang merupakan pangan tradisional Indonesia yang memiliki karakteristik unik dan nilai budaya tinggi. Mutu produk yang beredar di pasaran masih bervariasi, terutama pada atribut sensoris dan keamanan. Penelitian ini bertujuan mengidentifikasi dan menganalisis atribut mutu tahu Sumedang berdasarkan persepsi konsumen untuk merumuskan prioritas perbaikan teknis yang relevan. Pendekatan yang digunakan adalah integrasi model Kano dan metode Quality Function Deployment dalam satu kerangka analitis yang sistematis. Penelitian melibatkan 30 responden aktif di Restoran Tahu Sumedang “Sari Kedele”, Kabupaten Sumedang, Provinsi Jawa Barat, Indonesia. Hasil identifikasi menunjukkan bahwa 37 atribut mutu diperoleh dari Voice of Customer dan diklasifikasikan ke dalam kategori Must Be, One-Dimensional, dan Attractive. Atribut seperti tekstur kulit renyah (4,55), penyajian dalam keadaan panas (4,64), dan perhatian terhadap minyak goreng (4,53) menjadi perhatian utama. Matriks House of Quality menunjukkan bahwa pelatihan karyawan (857,3), penyajian ke konsumen (767,0), dan sortasi bahan baku (566,5) adalah respon teknis dengan kontribusi tertinggi terhadap kepuasan. Hasil penelitian ini menunjukkan bahwa persepsi konsumen penting dalam strategi peningkatan mutu. Implementasi model integratif ini mendukung pengambilan keputusan yang terukur, memperkuat keunggulan kompetitif, dan menjaga keberlanjutan produk lokal.Kata kunci: model Kano, mutu produk, persepsi konsumen, Quality Function Deployment, tahu Sumedang
Economic Feasibility and Value Added Analysis of Bamboo Handicraft Industries in Rural Communities Rahayu, Lestari; Wulandari, Atik Taqiyah; Rahmawati, Nur; Istiyanti, Eni
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 2 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.02.7

Abstract

 AbstractBamboo is important in Indonesia's rural economy, especially in the craft sector. This study aimed to analyze the business feasibility and the added value of the bamboo craft industry. The study was conducted in Muntuk Village, Bantul Regency, Special Region of Yogyakarta Province, Indonesia through a quantitative descriptive approach with a census technique involving 100 bamboo artisans. Data were obtained through direct observation, structured interviews, and documentation of business activities. The feasibility analysis used the Revenue-to-Cost (R/C) ratio, while the added value was calculated using the Hayami method based on raw bamboo input-output. The results showed that all craft products (klakat, tampah, bamboo rice container, tambir) had an R/C ratio above 1 with the highest value was bamboo rice container of 5.48. The highest added value was the bamboo rice container, 325,903 rupiah per bamboo stick. Product diversification has increased the stability of artisan income, especially those who make more than one product type. Support for artisan skills, experience, and community-based management greatly determines product competitiveness. This study concludes that the bamboo craft industry in Muntuk Village is economically feasible to develop, and policy recommendations need to focus on skills training, digital marketing, and facilitation of artisan clusters.Keywords: bamboo, product diversification, business feasibility, crafts, added value Abstrak Bambu memiliki peran penting dalam ekonomi pedesaan Indonesia, khususnya dalam sektor kerajinan. Penelitian ini bertujuan menganalisis kelayakan usaha serta nilai tambah industri kerajinan bambu. Penelitian dilakukan di Desa Muntuk, Kabupaten Bantul, Provinsi Daerah Istimewa Yogyakarta, Indonesia melalui pendekatan deskriptif kuantitatif dengan teknik sensus melibatkan 100 perajin bambu. Data diperoleh melalui observasi langsung, wawancara terstruktur, dan dokumentasi kegiatan usaha. Analisis kelayakan menggunakan rasio R/C, sedangkan nilai tambah dihitung berdasarkan metode Hayami berbasis input-output bahan baku bambu. Hasil penelitian menunjukkan bahwa seluruh produk kerajinan (klakat, tampah, tempat nasi, tambir) memiliki rasio R/C di atas 1 dengan nilai tertinggi pada tempat nasi sebesar 5,48. Nilai tambah terbesar juga pada tempat nasi, yaitu 325.903 rupiah per batang bambu. Diversifikasi produk terbukti meningkatkan stabilitas pendapatan perajin, terutama yang membuat lebih dari satu jenis produk. Dukungan keterampilan perajin, pengalaman, serta pengelolaan berbasis komunitas sangat menentukan daya saing produk. Penelitian ini menyimpulkan industri kerajinan bambu Desa Muntuk layak dikembangkan secara ekonomi dan rekomendasi kebijakan perlu difokuskan pada pelatihan keterampilan, pemasaran digital, serta fasilitasi klaster perajin.Kata kunci: bambu, diversifikasi produk, kelayakan usaha, kerajinan, nilai tambah 
Risk Mitigation and Sustainability Status of The Seaweed Area for Food Sovereignty in Pasir Panjang, Kupang City, East Nusa Tenggara, Indonesia Arianty, Devi; Usman, Lutfiah; Aziz, Abdul
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.1

Abstract

AbstractThe potential seaweed cultivation area at Pasir Panjang Beach in Kupang City, East Nusa Tenggara, Indonesia, faces various risks at every stage of its activities. This study aims to identify key risks, evaluate sustainability status, and formulate evidence-based mitigation strategies across five dimensions: production, post-harvest, economic, human resources, and institutional. Data were collected through field observations, water quality monitoring, interviews, and questionnaires distributed to 50 active farmer respondents and local experts. The Failure Mode and Effects Analysis method and Pareto diagram were used for risk analysis, Rapid Assessment Procedure - Rural Livelihoods (RAP-RL) for Multidimensional Scaling, leverage analysis to assess sustainability, and Monte Carlo simulation to measure the validity of the analysis results. The results indicate 30 risk drivers, with 16 priority risks consisting of 3 priority risks each in the post-harvest, institutional, and economic dimensions, three priority risks in the production dimension, and four priority risks in the human resources dimension. The highest sustainability index was in the human resources dimension (80.54), production (79.13), and economic (78.67), while post-harvest (33.76) and institutional (34.79) were classified as less sustainable. Mitigation strategies include using superior seeds, crop protection, farmer capacity building, institutional strengthening, and digital technology for the supply chain. Integrated interventions are needed to create an adaptive, resilient, and competitive seaweed cultivation system.Keywords: FMEA, food sovereignty, multidimensional scalling, Pareto, seaweedAbstrakKawasan potensial budidaya rumput laut di Pantai Pasir Panjang di Kota Kupang, Nusa Tenggara Timur, Indonesia menghadapi beragam risiko pada setiap tahapan kegiatan. Penelitian ini bertujuan mengidentifikasi risiko utama, mengevaluasi status keberlanjutan, dan merumuskan strategi mitigasi berbasis bukti pada lima dimensi: produksi, pasca panen, ekonomi, sumber daya manusia, dan kelembagaan. Data dikumpulkan melalui observasi lapangan, pengamatan kualitas air, wawancara dan penyebaran kuesioner pada 50 responden petani aktif dan pakar lokal. Metode Failure Mode and Effects Analysis dan diagram Pareto digunakan untuk analisis risiko, Rapid Assessment Procedure - Rural Livelihoods (RAP-RL) untuk Multidimensional Scaling, analisis leverage untuk menilai keberlanjutan, dan simulasi Monte Carlo untuk mengukur validitas hasil analisis. Hasil menunjukkan 30 penyebab risiko, dengan 16 risiko prioritas yang terdiri dimensi pasca panen, kelembagaan, dan ekonomi masing-masing 3 risiko prioritas, dimensi produksi 3 risiko priotas, dan dimensi sumber daya manusia 4 risiko prioritas. Indeks keberlanjutan tertinggi pada dimensi sumber daya manusia (80,54), produksi (79,13), dan ekonomi (78,67), sedangkan pasca panen (33,76) dan kelembagaan (34,79) tergolong kurang berkelanjutan. Strategi mitigasi mencakup penggunaan bibit unggul, pelindung tanaman, peningkatan kapasitas petani, penguatan kelembagaan, serta pemanfaatan teknologi digital untuk rantai pasok. Intervensi terintegrasi diperlukan guna menciptakan sistem budidaya rumput laut yang adaptif, resilien, dan berdaya saing.Kata kunci: rumput laut, keberlanjutan, risiko, multidimensional scaling, Pantai Pasir Panjang 
Coastal Food Diversification via Remang Fish (Muraenesox cinereus) Amplang: Effects of Tapioca Starch-to-Remang Fish Flesh Ratio on Hardness, Chemical, Microbiological, and Sensory Characteristics Hanidah, In-In; Moody, Sumanti Debby; Huda, Syamsul; Suryawardana, Ameera Xaviera Sakinah; Utami, Annisa Ratri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.2

Abstract

AbstractSmall-scale fisheries supply local raw materials with potential for coastal food diversification. Remang fish (Muraenesox cinereus) offers opportunities as a raw material for value-added amplang that has not been widely processed. This research assessed the ratio effect of tapioca starch-to-remang fish flesh on physical, chemical, microbiological, and sensory quality and its compliance with SNI 7762:2013. A randomized complete block design experiment on 3 formulations (70:30, 60:40, 50:50) with 4 replications included proximate tests, hardness tests, total plate counts, Escherichia coli, and sensory tests by 23 panelists using a 7-point scale assessment. The moisture content of 1.07% – 2.29% and ash of 2.77% –3.92% were below the threshold, the protein content of 7.87% – 10.95% exceeded the minimum limit, the total plate count was 2.2 log CFU/g – 3.2 log CFU/g, and Escherichia coli was negative. Meanwhile, the hardness decreased from 2,737.79 gForce to 268.66 gForce as the fish portion increased. The 50:50 formulation achieved the highest sensory score, but the fat content of 51.18% exceeded the 35% limit, while the fat content of the 70:30 and 60:40 formulations was within the limits of 17.08% and 23.36%. The findings confirm the suitability of remang fish as a raw material for amplang. Oil absorption control and high-barrier packaging are needed to ensure sensory excellence in line with quality compliance. These study results can be used as a basis for coastal food diversification based on local resources and commercialization opportunities for micro, small, and medium enterprises.Keywords: coastal food diversification, remang fish amplang, sensory quality, tapioca starch-to-fish flesh ratio AbstrakPerikanan skala kecil menyuplai bahan baku lokal yang berpotensi untuk diversifikasi pangan pesisir. Ikan remang (Muraenesox cinereus) menawarkan peluang sebagai bahan baku amplang bernilai tambah yang belum banyak diolah. Riset ini menilai pengaruh rasio tapioka terhadap daging ikan remang pada mutu fisik, kimia, mikrobiologi, dan sensoris dan kesesuaiannya dengan SNI 7762:2013. Eksperimen randomized complete block design pada tiga formulasi (70:30, 60:40, 50:50) dengan 4 ulangan mencakup uji proksimat, uji kekerasan, angka lempeng total, Escherichia coli, dan uji sensori oleh 23 panelis menggunakan penilaian skala 7 poin. Kadar air 1,07–2,29% dan abu 2,77–3,92% berada di bawah ambang batas, protein 7,87–10,95% melampaui batas minimum, angka lempeng total 2,2–3,2 log CFU/g dan Escherichia coli negatif, sedangkan kekerasan turun dari 2.737,79 gForce menjadi 268,66 gForce seiring kenaikan porsi ikan. Formulasi 50:50 meraih skor sensori tertinggi, tetapi kadar lemak 51,18% melampaui batas 35%, sedangkan kadar lemak formulasi 70:30 dan 60:40 berada dalam batas 17,08% dan 23,36%. Temuan menegaskan kelayakan ikan remang sebagai bahan baku amplang. Pengendalian serapan minyak dan high-barrier packaging dibutuhkan agar keunggulan sensori sesuai dengan kepatuhan mutu. Hasil penelitian ini dapat menjadi dasar diversifikasi pangan pesisir berbasis sumber daya lokal dan peluang komersialisasi bagi usaha mikro, kecil, dan menengah.Kata kunci: amplang ikan remang, diversifikasi pangan pesisir, mutu sensoris, rasio pati tapioka terhadap daging ikan 
Formulation and Characterization of Spray Hand Sanitizer from Cuttlefish Bone Chitosan (Sepia sp.) as an Antibacterial Agent Rasyid, Febriyanti; Naiu, Asri Silvana; Mile, Lukman
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.3

Abstract

AbstractHand hygiene is crucial to prevent infection, while repeated alcohol use risks disrupting the skin barrier. This study formulated a hand sanitizer spray based on cuttlefish bone chitosan and evaluated its physicochemical quality and antibacterial activity against Escherichia coli. Chitosan was isolated through deproteinization, demineralization, and deacetylation, resulting in a 30% yield, 5.23% moisture content, 3.36% ash content, and a 74.78% deacetylation degree. The study used a completely randomized design with chitosan concentrations of 5%, 10%, and 15%. Results were analyzed using ANOVA for pH, viscosity, and inhibition zone. Significant differences were further tested using DMRT at a 5% significance level. The results showed an increase in pH from 8.38 ± 0.10 to 9.26 ± 0.47, viscosity from 750 ± 250 cP to 4517 ± 680 cP, and inhibition zone from 9.07 ± 1.33 mm to 25.43 ± 3.96 mm. The 5% formula had the best spray comfort despite its low activity, the 15% formula produced the most significant inhibition but had high viscosity, while the 10% formula provided the best compromise with potent antibacterial activity and functional viscosity. The pH value at 10% was still above the ideal skin range of 4.5–6.5, so buffer optimization was necessary. These findings confirm the potential of cuttlefish bone chitosan as an effective and environmentally friendly non-alcoholic alternative when pH and rheology are tightly controlled.Keywords: cuttlefish bone chitosan, Escherichia coli, pH, spray hand sanitizer, viscosity AbstrakKebersihan tangan berperan penting dalam pencegahan infeksi, sementara penggunaan alkohol berulang berisiko mengganggu sawar kulit. Penelitian ini merumuskan spray hand sanitizer berbasis kitosan tulang sotong dan mengevaluasi mutu fisikokimia dan aktivitas antibakterinya terhadap Escherichia coli. Kitosan diisolasi melalui deproteinasi, demineralisasi, dan deasetilasi yang menghasilkan rendemen 30%, kadar air 5,23%, kadar abu 3,36%, dan derajat deasetilasi 74,78%. Penelitian menggunakan rancangan acak lengkap dengan perlakuan konsentrasi kitosan 5%, 10%, dan 15%. Hasil dianalisis dengan ANOVA pada parameter pH, viskositas, dan zona hambat. Perbedaan nyata diuji lanjut dengan DMRT pada taraf signifikansi 5%. Hasil menunjukkan pH meningkat 8,38 ± 0,10 hingga 9,26 ± 0,47, viskositas 750 ± 250 cP hingga 4517 ± 680 cP, dan zona hambat 9,07 ± 1,33 mm hingga 25,43 ± 3,96 mm. Formula 5% memiliki kenyamanan semprot terbaik meski aktivitasnya rendah, formula 15% menghasilkan hambatan terbesar namun viskositasnya tinggi, sedangkan formula 10% memberikan kompromi terbaik dengan aktivitas antibakteri kuat dan viskositas fungsional. Nilai pH pada 10% masih di atas rentang ideal kulit 4,5–6,5 sehingga optimasi penyangga diperlukan. Temuan ini menegaskan potensi kitosan tulang sotong sebagai alternatif non-alkohol yang efektif dan ramah lingkungan saat pH serta reologi dikendalikan ketat.Kata kunci: Escherichia coli, kitosan tulang sotong, pH, spray hand sanitizer, viskositas 
Price and Product Quality as the Key Determinants of Consumer Purchase Decisions in Modern Coffee Shops Hifziah, Hilyatul; Eliza, Eliza; Pebrian, Sispa
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.4

Abstract

AbstrakPertumbuhan konsumsi kopi di Indonesia mendorong perkembangan industri kedai kopi modern dengan persaingan yang semakin intensif. Kondisi tersebut memunculkan kebutuhan terhadap pemahaman yang lebih mendalam mengenai faktor-faktor yang membentuk keputusan pembelian konsumen, khususnya pada segmen muda urban yang menjadi pasar utama. Penelitian ini bertujuan menganalisis pengaruh citra merek, kualitas produk, dan harga terhadap keputusan pembelian konsumen pada salah satu jaringan kedai kopi besar di Indonesia. Pendekatan kuantitatif dilakukan melalui survei terhadap 100 responden yang dipilih secara purposive pada empat outlet aktif. Analisis data menggunakan Structural Equation Modeling-Partial Least Squares (SEM-PLS) yang mengevaluasi model pengukuran dan model struktural. Hasil penelitian menunjukkan bahwa harga menjadi faktor paling dominan dengan koefisien 0,381 (p<0,001), diikuti kualitas produk dengan koefisien 0,268 (p=0,003). Citra merek tidak terbukti berpengaruh langsung secara signifikan terhadap keputusan pembelian dengan nilai koefisien 0,142 (p=0,109). Model penelitian memiliki kekuatan penjelasan yang tinggi dengan nilai R² 0,711 dan predictive relevance 0,421. Hasil penelitian menunjukkan bahwa konsumen lebih menekankan aspek fungsional berupa kesesuaian harga dan mutu produk dibanding simbolisasi merek dalam keputusan instan. Implikasi praktis penelitian menggarisbawahi pentingnya menjaga konsistensi mutu rasa dan layanan dan menetapkan harga yang adil, sedangkan strategi penguatan citra merek diarahkan pada pembentukan kepercayaan dan loyalitas jangka panjang.Kata kunci: citra merek, harga, keputusan pembelian, kopi, kualitas produk AbstractThe growth of coffee consumption in Indonesia is driving the development of the modern coffee shop industry, characterized by increasingly intense competition. This condition underscores the need for a deeper understanding of the factors that influence consumer purchasing decisions, particularly among the young urban segment, which is the primary target market. This study aims to analyze the influence of brand image, product quality, and price on consumer purchasing decisions at one of Indonesia's large coffee shop chains. A quantitative approach was employed through a survey of 100 respondents purposively selected from four active outlets. Data analysis employed Structural Equation Modeling with Partial Least Squares (SEM-PLS) to evaluate both the measurement model and the structural model. The results showed that price was the most dominant factor, with a coefficient of 0.381 (p < 0.001), followed by product quality, with a coefficient of 0.268 (p = 0.003). The brand image was not found to have a significant direct effect on purchasing decisions, with a coefficient of 0.142 (p = 0.109). The research model has high explanatory power with an R² value of 0.711 and a predictive relevance of 0.421. The results of the study indicate that consumers place greater emphasis on functional aspects, such as price and product quality, than on brand symbolism in their instant decisions. The practical implications of the study underscore the importance of maintaining consistent taste and service quality, as well as setting fair prices. Brand image strengthening strategies are designed to foster long-term trust and loyalty.Keywords: brand image, coffee, price, product quality, purchasing decisions 
Antioxidant Activity of Red Ginger Extract (Zingiber officinale, var. Rubrum) Using Microwave-Assisted Extraction (MAE) Method Mulyadi, Arie Febrianto; Novenlintyas, Allisa Azhara Juang; Sukardi, Sukardi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.5

Abstract

AbstractThe non-volatile components of red ginger that have antioxidant properties are gingerol, shogaol, and zingerone compounds. The antioxidant activity of red ginger is very strong, with an IC50 value of 25.69 ppm. These compounds can be obtained through an extraction process. Microwave-Assisted Extraction (MAE) is an extraction method that combines microwave radiation with heat to efficiently and effectively extract active compounds from the material. This study investigated the extraction of red ginger using variations in two factors: power (100, 400, and 600 W) and extraction time (2, 4, and 6 minutes). The response variables measured were antioxidant activity (IC50), total phenols, and yield. The study used a Randomized Block Design with ANOVA as the data analysis method, followed by the Least Significant Difference test with a 5% confidence interval. The results showed that the red ginger extraction process using MAE with microwave power treatment and extraction time significantly affected the parameters of yield, total phenols, antioxidant activity, and moisture content. The best treatment results were obtained with a microwave power of 400 W and an extraction time of 2 minutes, which produced 25.7% yield, 5.7 mg GAE/g total phenol content, a 39 ppm antioxidant activity (IC50), and 72.4% of moisture content.Keywords: antioxidant, extraction, microwave-assisted extraction, red ginger AbstrakKomponen non volatil pada jahe merah yang memiliki kemampuan sebagai antioksidan adalah senyawa gingerol, shogaol, dan zingeron. Aktivitas antioksidan pada jahe merah sangat kuat dengan nilai IC50 sebesar 25,69 ppm. Senyawa tersebut dapat diperoleh melalui proses ekstraksi. Microwave-Assisted Extraction (MAE) merupakan salah satu metode ekstraksi yang menggabungkan radiasi microwave dengan panas untuk mengekstrak senyawa aktif pada bahan secara efisien dan efektif. Penelitian ini melakukan ekstraksi jahe merah menggunakan variasi terhadap dua faktor, yaitu daya (100, 400, dan 600 W) dan waktu ekstraksi (2, 4, dan 6 menit). Variabel respon yang diukur adalah aktivitas antioksidan (IC50), total fenol, dan rendemen. Penelitian menggunakan Rancangan Acak Kelompok dengan ANOVA sebagai metode analisis data kemudian dilanjutkan dengan uji Beda Nyata Terkecil dengan selang kepercayaan 5%. Hasil penelitian menunjukkan bahwa proses ekstraksi jahe merah menggunakan MAE dengan perlakuan daya microwave dan lama waktu ekstraksi berpengaruh nyata terhadap parameter rendemen, total fenol, aktivitas antioksidan, dan kadar air. Hasil perlakuan terbaik didapatkan pada perlakuan daya microwave 400 W dengan waktu ekstraksi 2 menit yang menghasilkan rendemen 25,7%, total fenol 5,7 mg GAE/g, aktivitas antioksidan (IC50) 39 ppm dan nilai kadar air 72,4%.Kata kunci: antioksidan, ekstraksi, jahe merah, microwave-assisted extraction 
Development of β-Carotene-Fortified Chocolate Bar Using Kansei Engineering Method Sidik, Gusmon; Ushada, Mirwan; Ainuri, Makhmudun
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 14, No 1 (2025)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2025.014.01.6

Abstract

Abstractβ-carotene fortified chocolate bars have the potential to bridge the need for enjoyment and health amidst the risk of diabetes and the demand for functional foods. This study developed an integrative approach to design a β-carotene fortified chocolate bar that balances emotional, technical, sensory, and economic aspects. The research objective was to produce a stable, preferred, and economical formulation through the integration of Kansei Engineering, Taguchi design, Grey Relational analysis, and cost linear programming. The Kansei process identified 4 main factors of perception, while the Taguchi design produced 9 concepts that were tested for their physicochemical properties, β-carotene content, and hedonic attributes. The results showed Concept 7 as the best technical candidate with 95.29 μg/g β-carotene retention, stable color, and dense texture. Preference analysis placed Concept 5 as the hedonic optimum with 91.10 μg/g β-carotene content and the highest level of preference. Consuming a 30 g β-carotene-fortified chocolate bar provides 2.73-2.85 mg of β-carotene, or approximately 62-71% of the daily requirement. Linear programming results indicate that both formulations meet the Indonesian National Standard quality limits with a minimum cost of approximately IDR158.84-163.79/g and reflect a consistent relationship between Kansei phrases and functional product design parameters.Keywords: β-carotene, chocolate bar, formulation optimization, Kansei engineering, linear programming AbstrakCokelat batang yang difortifikasi β-karoten berpotensi menjembatani kebutuhan kenikmatan dan kesehatan di tengah risiko diabetes dan tuntutan pangan fungsional. Penelitian ini mengembangkan pendekatan integratif untuk merancang cokelat batang yang difortifikasi β-karoten yang seimbang antara aspek emosional, teknis, sensoris, dan ekonomi. Tujuan penelitian adalah menghasilkan formulasi yang stabil, disukai, dan ekonomis melalui integrasi Kansei Engineering, rancangan Taguchi, analisis Grey Relational, dan pemrograman linear biaya. Proses Kansei mengidentifikasi 4 faktor utama persepsi, sedangkan rancangan Taguchi menghasilkan 9 konsep yang diuji secara fisikokimia, kandungan β-karoten, dan uji hedonik. Hasil menunjukkan Konsep 7 sebagai kandidat teknis terbaik dengan retensi β-karoten 95,29 μg/g, warna stabil, dan tekstur padat. Analisis preferensi menempatkan Konsep 5 sebagai optimum hedonik dengan kadar β-karoten 91,10 μg/g dan tingkat kesukaan tertinggi. Konsumsi 30 g cokelat batang yang difortifikasi β-karoten memberikan asupan β-karoten 2,73-2,85 mg atau sekitar 62-71% kebutuhan harian. Hasil pemrograman linear menunjukkan kedua formulasi memenuhi batas mutu Standar Nasional Indonesia dengan biaya minimum sekitar Rp158,84-163,79/g dan mencerminkan hubungan konsisten antara frasa Kansei dan parameter desain produk fungsional.Kata kunci: β-karoten, cokelat batang, Kansei engineering, optimasi formulasi, pemrograman linier

Page 26 of 26 | Total Record : 260

 22   23   24   25   26 

Filter by Year

2012 2025


Reset
Filter By Issues
All Issue Vol 14, No 1 (2025) 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