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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 14 Documents
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Search results for , issue "Vol 6, No 2 (2022): Agroindustrial Technology Journal" : 14 Documents clear
KARAKTERISTIK FISIK EDIBLE FILM WHEY KEJU DENGAN PENAMBAHAN MINYAK ATSIRI SEREH DAPUR (Cymbopogon Citratus) Maftuh Kafiya
Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i2.8694

Abstract

Edible film from whey has been studied as a protector from anti-microbial attacks. This study aims to examine the physical characteristics of edible film whey with lemongrass essential oil addition as an antimicrobial, especially fungal attacks. The experiment was designed with a complete randomized design (RAL) with 3 repeats consisting of 4 treatments of lemongrass essential oil concentrations, namely control (P1), 0.1% (P2), 0.5% (P3), and 1% (P4). The results showed that the moisture content of edible film with P1, P2, and P3 treatments differed markedly from P0. Meanwhile, the soluble speed of P3 and P2  treatments significant differed with P1  and P0. The thickness of edible film from whey was increased with the addition of lemongrass essential oil concentration.
AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS STIK BUAH NAGA MERAH (Hylocereus Polyrhizus) Supriyanto Supriyanto
Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i2.7707

Abstract

and Red dragon fruit has higher properties, namely carotene and flavonoids which are antioxidants that are good for the body to consume to help neutralize free radicals that attack the body's cells. One of the problems with dragon fruit is the high stock of dragon fruit during the harvest but consumer demand is relatively fixed so that the price of dragon fruit is decreasing. Dragon fruit can be used as a variety of delicious and highly nutritious preparations that have. This study was conducted to find out the antioxidant activity, color, moisture content, texture and sensory by using 3 comparisons of dragon fruit concentration and dragon fruit stick cooking temperature. The concentration of dragon fruit used is 0%, 15% and 30%, while the temperature used is 150oC and 160oC. From the results of this study obtained the results of dragon fruit variation treatment have a real effect on the antioxidant activity, sensory aroma, color, texture, taste and overall dragon fruit sticks. The treatment of temperature variations can have a real influence on water content, L color (lightness), color a (redness), sensory texture, taste and overall dragon fruit sticks. The interaction between dragon fruit and temperature (Dragon fruit*temperature) has a real effect on the texture of cohesiveness, sensory texture, taste and overall dragon fruit sticks
PERENCANAAN BISNIS INDUSTRI TEPUNG GLUKOMANAN PORANG (Amorphophallus oncophyllus) Kevin Tanjung
Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i2.8452

Abstract

Cultivation and production of porang tubers is growing but most of the results are exports while with abundant production it can be used alone to make glucomannan flour. The production of glucomannan flour in Indonesia is currently still in the development stage and most of it is still on a laboratory scale, to develop porang agriculture and glucomannan flour is to increase the scale of production to be larger. This study aims to analyze whether the glucomannan flour industry is technically, financially and marketing feasible if it is established in Indonesia. The results showed that from a technical and technological perspective the production process of porang tubers to become glucomannan flour was feasible because at a laboratory scale there were already standards for equipment, material use and production. Financial analysis is said to be feasible based on the results of the calculation of investment feasibility which includes IRR, NPV, PI and PP because each calculation meets the criteria for eligibility. Market and marketing analysis is said to be feasible if a product has an opportunity for its market. The market and marketing analysis using the STP method shows that glucomannan flour can use segmenting to be developed into targeting which then gets the image of the product by positioning
ANALISIS PENERAPAN PRODUKSI BERSIH PADA INDUSTRI NATA DE COCO Reskiati Wiradhika Anwar
Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i2.7579

Abstract

The nata de coco processing process produces waste trash in the form of liquid and solid, which is if not properly handled, it can pollute the environment. Proper handling is requires to manage the waste so that it not only lowers the negative impact it has on the environment, but also has a beneficial impact on profit. Cleaner production is an option solution for achieving an environmentally sustainable industry by increasing productivity, maximizing the use of raw resources and reducing waste. In this research, an analysis of the implementation of cleaner production in the nata de coco industry in Bogor City was conducted in numerous stages, including: preparation, planning and organization, process identification, feasibility evaluation, and determination of alternative strategies. Which purpose is to be able to make recommendations in the implementation of cleaner production for industries that are utilized and gain profit on it. From this research, it can be concluded that the underlying aspect is the technical factor from the housekeeping side, which covers the arrangement and preparation of the production flow starting from the purchasing and distribution of raw materials to the technical allocation of products. Handling waste that has gone unnoticed is also a problem in order to improve the cleanliness of the industrial site.
ANALISIS KELAYAKAN PENGEMBANGAN USAHA NATA DE COCO PADA CV AMARTA KECAMATAN KEMPAS KABUPATEN INDRAGIRI HILIR Putri Wahyuni
Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i2.7789

Abstract

Nata de coco is a food product made from coconut water.  Nata de coco processing business has the potential to be developed because it can utilize coconut processing by-products.  This research aims to analyze the feasibility of developing a nata de coco business at CV Amarta in terms of financial and nonfinancial aspects so that it can be declared a feasible or infeasible business.  The research methods used were surveys to analyze nonfinancial aspects of the market, technical, management, legal, and environmental which are described descriptively and analyzed financial aspects based on investment criteria such as BEP, NPV, IRR, B/C ratio, payback period, and sensitivity analysis.  The nata de coco business development at CV Amarta is feasible in terms of nonfinancial and financial aspects with the results of BEP 528,176 units, BEP acquisition Rp 1,056,352,623, the value of NPV is Rp 166,216,342, IRR 16%, payback period 4.7 years, and B/C ratio 1.10.  The sensitivity analysis shows this business development is sensitive with 5% decrease in selling price and 5% increase in variable cost.
RANCANG BANGUN ALAT PENGERING BUAH PINANG MENGGUNAKAN METODE PEMBAKARAN BIOMASSA Muhammad Ivanto
Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i2.8530

Abstract

Alat pengering buah pinang menggunakan metode pembakaran biomassa merupakan salah satu metode pengeringan yang ditawarkan dalam proses pengeringan buah pinang selain menggunakan tenaga matahari.Selama ini tenaga matahari dianggap masih kurang efektif dalam proses pengeringan dikarenakan lamanya waktu pengeringan yang bisa memakan waktu sampai 14 hari dan juga sangat bergantung pada kondisi cuaca yang sering kali berubah-ubah. Proses pengeringan pinang sangat bergantung pada kondisi suhu lingkungan dimana suhu ideal dalam proses pengeringan buah pinang berkisar antara 350C-450C dalam kondisi panas matahari ,sedangkan menggunakan alat pengering pinang suhu optimal yang dicapai berkisar antara 65oC-70oC. Buah pinang yang digunakan adalah buah pinang yang telah matang dengan indikator persentase kadar air di atas 65% sedangkan untuk persentase buah pinang kering ialah dibawah 11% kadar air yang terkandung dalam buah pinang tersebut. Metode pembakaran biomassa pada penelitian ini ialah menggunakan kayu api, sekam dan tandan kosong. Prinsip kerja alat ini dengan memanfaatkan pembakaran dari pipa yang berada di ruang pembakaran dimana pipa akan dipanaskan sehingga tempratur pada pipa akan naik, kemudian udara akan masuk melalui dorongan blower yang terdapat pada sisi luar pipa tersebut, udara akan memasuki pipa kemudian temperatur udara akan naik mengikuti temperatur lingkungan lalu udara akan masuk ke sistem pengering atau oven sehingga proses pengeringan berjalan. Tujuan dari penelitian ini adalah mempercepat proses pengeringan buah pinang dimana metode pengeringan menggunakan matahari membutuhkan waktu sekitar 14 hari, sedangkan lama pengeringan menggunakan alat pengering pinang ialah berkisar 5-10 hari sehingga dapat menghemat waktu pengeringan. Adapun hasil yang didapatkan dari proses pengeringan ini dimana dalam metode pembakaran biomassa dibagi menjadi 3 bahan bakar yaitu kayu api, sekam dan tandan kosong, didapatkan hasil bahwa lama pengeringan masing masing biomassa tersebut ialah 6 hari, 8 hari & 9 hari. Sedangkan untuk suhu pengeringan berturut turut ialah 65°C-70°C, 55°C-60°C & 45°C-50°C  dan rata-rata hasil persentase pengeringan pinang ialah 10%, 10,3%, dan 10,7%. Lama pengeringan serta suhu maksimal yang dicapai sangat dipengaruhi oleh kualitas bahan bakar, semakin besar residu bahan bakar maka semakin rendah suhu maksimal dari pembakaran.  
EVALUASI PENERAPAN CARA PRODUKSI PANGAN OLAHAN YANG BAIK DI LIVIA CATERING YOGYAKARTA Ika Dyah Kumalasari; Citra Mutiara Putri
Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i2.8470

Abstract

Keamanan pangan (food safety) merupakan hal yang sangat penting untuk mencegah penyakit akibat pangan. Karena pangan yang aman, berkualitas dan minim pencemaran dapat diwujudkan oleh industri pangan dengan pengolahan yang baik dan pengelolaan lingkungan yang bersih. Pada industri kecil seperti catering, biasanya seringkali tidak konsisten dengan menerapkan cara pengolahan pangan yang baik dan terjamin kualitas serta keamanan mutu dari pangan tersebut. Data diperoleh melalui wawancara, observasi dan dokumentasi serta pengisian checksheet berdasarkan Peraturan Menteri Perindustrian RI No. 75/MIND/PER/2010, kemudian dianalisis faktor penyebab ketidaksesuaiannya dengan menggunakan diagram fishbone. Berdasarkan analisis, dapat diketahui bahwa terjadi penyimpangan CPPOB pada 7 dari 18 aspek. Penyimpangan tersebut terdiri dari aspek bangunan dan ruang Produksi, fasilitas sanitasi, produk akhir, laboratorium, karyawan, pemeliharaan dan program sanitasi, serta pelaksanaan pedoman. Dari 7 aspek tersebut diketahui adanya 12 ketidaksesuaian dengan persentase 15,7%. Aspek yang sudah sesuai meliputi lokasi/tempat produksi, mesin/peralatan, bahan, pengawasan proses, pengemasan, label, penyimpanan, pengangkutan, dokumentasi dan pencatatan, pelatihan karyawan dan penarikan produk. Persentase yang dihasilkan dari aspek kesesuaian yaitu 84%. Kendala yang menghambat dalam penerapan CPPOB yaitu manusia, prosedur dan fasilitas.Kata kunci:  CPPOB, Checksheet, Diagram Fishbone
KAJIAN PEMBUATAN MASKER WAJAH ORGANIK DARI CAMPURAN AMPAS KOPI, AMPAS TEH HIJAU, KUNYIT, DAN TEPUNG BERAS Mohammad Fuad fauzul mu'tamar
Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i2.7908

Abstract

The coffea sp plant, commonly known as the coffee plant, is one of the most common plants found in the highlands. As a result of the trend to drink coffee, the juice and leftover commissary always end up as waste. The research was intended to exploit coffee dregs that we were not aware of were still good enough for the face to make into a facial mask. Masks are made using a different method of mixing coffee residue 50%, rice 20%, turmeric 20% and 10 percent green tea powder. The coffee grounds are roasted first for 15 minutes and then mashed through a blender. The turmeric is thin and dried in the sun until it is roasted for 15 minutes and then smoothed through a blender.Green tea here USES green tea powder so there's no need for subtlety. All the coffee residue, saffron and the green mixed into one was then sifted to make the masks produced completely smooth. Tests made for this study were the ph test, the age-old trial, and the organoleptic test. The result of this study is an average of 6,5 on the organoleptic test where the panelis is quite partial to the facial products of the coffee grounds. Results from the ph test came to 7,1 where this figure is still a reasonable measure for facial skin. Results from the old time-tested dry period obtained increased 11 minutes. The facial masks of the coffee grounds are well received and are competing in the marketplace
PEMANFAATAN SAMPAH PLASTIK JENIS HDPE DAN PET SEBAGAI BAHAN BAKU PEMBUATAN BAHAN BAKAR MINYAK ALTERNATIF MENGGUNAKAN METODE PIROLISIS DENGAN KATALIS ZEOLIT ALAM Wahyu Kartika
Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i2.8591

Abstract

Sampah plastik sampai saat ini masih menjadi permasalahan lingkungan serius, seiring dengan pertumbuhan ekonomi dan meningkatnya jumlah penduduk. Plastik merupakan bahan  anorganik yang sukar terurai secara alamiah sehingga  diperlukan alternatif pengolahan untuk mengurangi volume sampah plastik. Salah satu cara adalah dengan memanfaatkan sampah plastik sebagai bahan baku pembuatan bahan bakar minyak alternatif dengan metode pirolisis.  Hal ini dapat dilakukan karena plastik merupakan produk turunan dari minyak bumi sehingga mempunyai nilai kalor cukup tinggi seperti bahan bakar komersial yang ada. Pirolisis adalah proses perekahan atau pemecahan rantai polimer menjadi senyawa yang lebih sederhana melalui proses termal dengan, tanpa maupun sedikit oksigen. Tujuan dari penelitian ini untuk mengetahui komposisi berat bahan baku, berat katalis, suhu dan waktu  reaksi optimal dalam  pembuatan bahan bakar minyak alternatif dari sampah plastik campuran HDPE dan PET menggunakan metode pirolisis dengan bantuan katalis zeolit alam serta kualitasnya sesuai istandar mutu minyak iKeputusan Dirjen Migas. Hasil penelitian diperoleh bahwa kualitas minyak pirolisis dengan  komposisi optimal berat bahan baku sampah plastik HDPE dan PET 500 g, katalis zeolit alam 200 g,suhu 4000C dan waktu reaksi 30 menit masuk dalam rentang standar minyak disel sesuai iKeputusan iDirjen iMigas I No. .28.K/10/DJM. iT/2016, dengan hasil uji laboratorium parameter  viskositas 3,02 mm2/s , densitas 851,2 kg/m3, nilai kalor 10.228,8 kcal/kg, titik didih 2150C dan kadar air 288 mg/kg. Kata kunci: Sampah Plastik; Bahan Bakar Minyak Alternatif;  Pirolisis; Katalis Zeolit
SIFAT FISIK DAN MEKANIK BIOPLASTIK DARI PATI KULIT PISANG AMBON (Musa paradisiacal) DENGAN PLASTICIZER SORBITOL Endo Pebri Dani Putra
Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i2.7819

Abstract

Bioplastic is one solution to the large amount of plastic waste that is a problem for the environment because it is difficult to degrade. This study aims to characterize the bioplastic film of ambon banana peel starch and to determine the best ambon peel starch concentration. Observations on the resulting bioplastic products are physical properties and mechanical properties. Physical properties tests include thickness, density, water absorption and mechanical properties including tensile strength, percent elongation, young's modulus. The results showed that differences in starch concentration affected the thickness, density, water absorption, tensile strength, elongation and young's modulus. The best treatment based on the mechanical properties of bioplastics was the addition of 1 g of Ambon banana peel starch.

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