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Wendianing Putri Luketsi
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Agroindustrial Technology Journal
Published by Universitas Darussalam Gontor
ISSN : 25990799     EISSN : 25989480     DOI : -
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering
Agroindustrial Technology Journal adalah publikasi ilmiah tentang teknologi, rekayasa proses, dan manajemen ataupun aplikasi dari keilmuan tersebut dalam ranah teknologi industri pertanian. Artikel dapat berupa hasil penelitian, komunikasi singkat ataupun berupa ulasan ilmiah.
Arjuna Subject : Umum - Umum
Articles 6 Documents
 1 
Search results for , issue "Vol 4, No 1 (2020): Agroindustrial Technology Journal" : 6 Documents clear
PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA INDUSTRI ROTI Sena Fadjar Rochman; Agensy Nurmaydha; Gusti Randy Pratama
Agroindustrial Technology Journal Vol 4, No 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i1.4293

Abstract

Hazard Analysis and Critical Control Point (HACCP) is a system that identifies hazards to materials, processes, products and prevention ways by controlling the hazard. The D'rent Bakery & Cake was moving in the field of MSME, therefor must be a system that can guarantee and support food safety and quality assurance in the food industry, especially in MSME, namely by implementing the HACCP system. The purpose of this research is to identify the hazards and potential that may arise at every stage of the bread production process in D'rent Bakery & Cake in accordance of the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process Bread at D'rent Bakery & Cake. This research was conducted at MSME the D'rent Bakery & Cake Ponorogo. Data collection i.e. primary data was obtained by observation and interviews. The data analysis technique was dane by using 7 HACCP principles and 12 steps in the implementation of HACCP. This research identifies results in the process of making banana bread from raw materials to become products have same dangers reviewed, including the physical, chemical and biological. In the stage of the production process of banana bread there are 3 processes which are CPP namely the process of mixing bread dough there is a chemical hazard caused by materials contaminated with rust, the process of receiving eggs there is a biological hazard in the form of Salmonella bacteria and the cooling process there is a physical hazard in the form of dust and dirt. The advice from the researchers, were the implementation of HACCP in MSME the D'rent Bakery & Cake can help in fulfilling the quality requirements, increase the consumer confidence and give the vigilance of occurrence of contamination, therefore, they should be carried out internall audit and documented to fulfill the requirements of implementation of HACCP by related management.
ANALISIS FAKTOR-FAKTOR PENJERNIHAN LIMBAH CAIR UNIT PENGOLAHAN LIMBAH CAIR INDUSTRI GULA (STUDI KASUS PG XYZ) Eva Rusdiana; Mohammad Fuad Fauzul Mu'tamar; Khoirul Hidayat
Agroindustrial Technology Journal Vol 4, No 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (431.575 KB) | DOI: 10.21111/atj.v4i1.4093

Abstract

The Liquid waste sugar industry can cause pollution in the waters due to contamination, deoxygenation by pollutants and strong odors caused by biodegradation of waste in the form of hydrogen sulfide gas. Liquid sugar industry wastes can increase the levels of BOD (Biological Oxygen Demand), COD (Chemical Oxygen Demand), and TSS (Total Suspended Solid) in the waters so that handling of these wastes is needed. The purpose of this study is to determine the factors that influence each stage of the waste treatment process so that wastewater treatment can run effectively and efficiently. The results showed that the factors that could influence the purification of liquid waste were pH, temperature, discharge of wastewater, and active sludge content. The pH value of inlet of wastewater that can be tolerated is between 7-9 with a maximum temperature of 40ºC with a debitt of wastewater in the aeration pond a maximum of 120 m3 / hour and a condition of active sludge volume of 30-40%..
UJI ORGANOLEPTIK PADA FRUIT LEATHER BUAH NANAS SUBGRADE DENGAN SUHU PENGERINGAN YANG BERBEDA Bagas Aji Ghoni Ramadiansyah; Wendianing Putri Luketsi; Maya Sari
Agroindustrial Technology Journal Vol 4, No 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i1.4322

Abstract

Fruits are agricultural commodities that have high economic value. Pineapple is one of Indonesia's superior tropical fruit. Pineapple can be processed into various products such as juice, sweets, and fruit leather. Fruit leather is a kind of dried candy that can be used as a form of commercial processing on an industrial scale, shaped like a thin sheet of paper with a thickness of 2mm - 3mm. Fruit leather is made from fruit flesh that has been crushed and dried. The purpose of this study was to determine the organoleptic test of 3 differences in drying temperature (60ºC, 70ºC, 80ºC) which included the aroma, taste, texture and color of the subgrade pineapple fruit leather. This study uses a completely randomized design (CRD) method. Data analysis was performed using the one-way Analysis of Variant or (ANOVA) method of analysis with Duncan's further tests. Subgrade pineapple leather with different drying temperature treatment that is 60ºC, 70ºC, 80ºC produces different fruit leather. The final result on fruit leather with a drying temperature of 60ºC looks smooth and not too dry. As for the temperature of 70ºC the surface texture looks a bit rough but still good. The temperature of 80ºC has a rough texture and feels dry. The highest yield was found at the treatment temperature of 60 ° C with a final value of 99.2% of the material, and the lowest value was found at the treatment temperature of 80 ° C with the final value of the material 98.2%. Based on the results of this study, the best treatment was obtained at a temperature of 60ºC subgrade pineapple puree. The temperature of 60 ° C in the organoleptic test is characteristic of light brown color and is preferred, the texture is chewy and somewhat preferred, the aroma and taste are preferred, and are the products most favored by panelists.
ANALYSIS AND DESIGN SYSTEM PRODUCT DEVELOPMENT OF PURPLE SWEET POTATOES INSTANT PORRIDGE Ani Nuraisyah
Agroindustrial Technology Journal Vol 4, No 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i1.3822

Abstract

A system analysis and design of purple sweet potatoes instant porridge product development is design elements that interact using the system input of purple sweet potatoes as raw material which is operated by the stage of formulation, analysis, and optimization. The purpose of this research are determine the appropriate process parameters in producing purple sweet potatoes instant porridge, as well as to optimize the proportion of components in the production of purple sweet potatoes instant porridge, which are the purple sweet potatoes as raw material, water, CMC and dextrin; those which affect the responses: yield, rehydrating capacity, voluminous density and stickiness in the mouth. Production system modeling purple sweet potatoes instant porridge simulated using and Business Process Modeling Notation (BPMN). The result of analysis are the proportion of purple sweet potatoes instant porridge components; which is purple sweet potatoes, water, CMC and dextrin, has significant effect on the level of 5% to the responses of yield, capacity rehydration, voluminous density, and stickiness in the mouth. The optimization process generates the formula for instant porridge with proportion of 25.00% purple sweet potatoes, 73.03% water, 0.00% CMC and 1.97% dextrin to the value of desirability 0.662. The parameters contained in the model were validated by checking the model design. The validation result with no error and warning concluded that the parameters used in designing the model are appropriate.
PENGGUNAAN METODE RESPON EMOSI DALAM UJI PENERIMAAN KONSUMEN TERHADAP PRODUK HASIL PERIKANAN Tian Nur Ma'rifat
Agroindustrial Technology Journal Vol 4, No 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (455.756 KB) | DOI: 10.21111/atj.v4i1.4080

Abstract

In development of sensory test methods on food products, several methods have been used to measure the level of consumer acceptance, one of which is emotion response method. This study discusses the use of emotion response method for consumer acceptance of food products in the past 10 years and analyzes the use of this method to increase consumer acceptance of fishery products specifically. The method used in this research is literature review using content analysis. From the review of publications published in the reputable journal, the emotion response method has been used for the past 10 years for consumer acceptance of the characteristics of food products, with a limited number of articles. Fishery products are possible to be measured using emotion response method with previously sensory attributes must be mapped according to the products specific atributes, such as umami, fishy or fish aroma.
RANCANG BANGUN ALAT DETEKSI DAN SORTASI MUTU TELUR BERBASIS MIKROKONTROLER ARDUINO UNO Ahmad Baiquni Fariz Azka; Muhammad Nur Kholis; Shoffin Nahwa Utama
Agroindustrial Technology Journal Vol 4, No 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (451.811 KB) | DOI: 10.21111/atj.v4i1.4301

Abstract

Dalam dunia industri, saat ini Artificial Intelegence (AI) banyak digunakan sebagai upaya pengoptimalan proses produksi. Saat ini era industri masuk kedalam era industri 4.0 Di mana proses industri menggunakan otomatisasi agar dapat bersaing dengan kompetitor lainnya.  Salah satu industri yang potensial dikembangkan adalah industri telur ayam.Penelitian ini bertujuan untuk membuat otomatisasi alat deteksi berbasis arduino uno untuk mempermudah proses deteksi dan sortasi mutu telur, melakukan deteksi dan sortasi mutu telur menggunakan alat deteksi dan sortasi berbasis arduino uno dan mengevaluasi fungsionalitas sistem dalam mendeteksi dan mensortasi telur. Adapun jenis telur yang dideteksi adalah telur ayam ras.Pengujian Prototype Alat deteksi dan sortasi mutu telur berbasis arduino uno meggunakan metode uji fungsional masing-masing komponen dengan metode Black Box, uji coba keseluruhan sistem alat dan uji coba pengukuran kekentalan dan keenceran telur. Hasil pengujian didapatkan bahwa seluruh komponen alat berfungsi dengan baik dan bekerja sesuai dengan fungsinya. Hal ini dapat dilihat dari cara kerja komponen dalam menerima perintah dari program yang dijalankan. Pada pengujian kedua yaknifungsionalitas keseluruhan sistem  alat, didapatkan hasil bahwa ketepatan alat dalam mendeteksi telur ada pada angka 98%sedangkan pada proses sortasi telur  ada pada angka 100%.Pengujian ketiga yaitu pengujian kekntalan dan keenceran telur untuk mengetahui kualitas telur, hasil menunjukan kekentalan dan keenceran telur menjadi salah satu indikator kualitas telur. Pada telur baik, isi telur cenderung kental, sedangkan telur buruk, isi telur cenderung encer. Hasil penelitian menunjukan kekuratan alat termasuk dalam kategori baik sehingga dapat menjalankan program dengan baik.Sehingga alat ini dapat digunakan dalam proses deteksi dan sortasi mutu telur di Industri maupun unit usaha untuk mempermudah proses deteksi dan sortasi mutu telur.

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