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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 148 Documents
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APPLICATION OF ENGINEERING MANAGEMENT IN DEVELOPING THE LOCAL FOOD INDUSTRY SPICE COFFEE Endra Yuafanedi Arifianto
Agroindustrial Technology Journal Vol. 7 No. 1 (2023): "Special issue Seminar Nasional Sains dan Teknologi (SNST) 2022"
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i1.9946

Abstract

The micro-scale food industry has a significant role in maintaining regional economic stability during a pandemic. The ability of food industry players to take advantage of community needs and the availability of natural resources is the key to growing business in this sector. One of the micro-scale food industries that has been able to grow during the pandemic and is mushrooming in several regions today is the spice coffee industry. Changes in the business model took place very quickly during the pandemic to support the availability of food, especially herbal products. Society needs coffee spices as an alternative supplement to help the immune system. This study uses an engineering management approach in explaining the concept of developing a local spice coffee food business. The results of applied engineering management include marketing research, business management engineering, and digital technology. Advances in digital technology, limited conditions of direct interaction, easy access to information, and high demand in the market have forced the spice coffee food industry to collaborate with various parties in developing new business models. Keywords: food industry, spice coffee, engineering management, digital technology, food
VALUE CHAIN STUDY OF PAPUA NUTMEG IN FAKFAK DISTRICT Gusti Randy Pratama; Ali Musa Harahap; Tjahja Muhandri
Agroindustrial Technology Journal Vol. 3 No. 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v3i2.3794

Abstract

Nutmeg is the main commodity at the Fakfak district of Papua in the agriculture subsector. Yet, the farmers have not been able to enjoy optimal added value from production results. Some of the problems included are pricing, developing derivative products and market access. The purpose of this study is to map the nutmeg value chain in the Fakfak district by understanding the characteristics of actors influencing the chain and the potential for its development. This study uses a qualitative approach with the main instrument of interviews used in data collection techniques. The results showed that actors involved in the nutmeg value chain are seed suppliers, farmers, local collectors, BUMKAM (village enterprise), IRT (home industry), inter-island traders and cooperatives. The use of nutmeg meat has become a potential in increasing the added value of processed nutmeg products in Fakfak District.
PENGARUH PERBEDAAN PENERAPAN METODE INKORPORASI BAHAN AKTIF TERHADAP STABILITAS DAN EFEKTIVITAS FILM ANTIMIKROBA Reskiati Wiradhika Anwar
Agroindustrial Technology Journal Vol. 3 No. 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v3i2.3795

Abstract

The incorporation method is the selection of techniques used in combining active ingredients with the components of the film matrix. In the incorporation process the mixing that occurs causes an interaction between the film matrix and the active ingredient. The addition of antimicrobial compounds that aim to inhibit the growth of microorganisms will also affect the application of its function. Knowing the effect of different incorporation methods on the stability and effectiveness of antimicrobial functions is the goal of this study. The incorporation methods used are direct mixing, coating and encapsulation mixing. The active ingredients used are capsicum and packaging matrix composed of agar, tapioca and glycerol. The stability of the incorporated active ingredient is measured by looking at the resulting inhibition index and predicting the longest shelf-life by applying the encapsulation mixing method for up to 21 days. The effectiveness of the antimicrobial film function was tested by applying it as a packaging for fresh chicken meat with the lowest E.coli growth rate on the antimicrobial film coating method.
PENGARUH PENAMBAHAN KARAGENAN DAN SORBITOL PADA KUAT TARIK EDIBLE STRAW DARI NANAS SUBGRADE Devi Urianty Miftahul Rohmah; Sri Windarwati; Wendianing Putri Luketsi
Agroindustrial Technology Journal Vol. 3 No. 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v3i2.3807

Abstract

Plastic waste is a globally important issue and needs to be addressed immediately. One of the plastic wastes that pollute the marine environment is plastic straws. One effort to reduce plastic straw waste is to make edible straws, eco-friendly straws or biodegradable straws. Pineapple is a fruit that is available throughout the season in Indonesia and its subgrade fruit production is only sold at a much cheaper price or even discarded. This study aims to utilize subgrade pineapple and analyze the effect of adding carrageenan and sorbitol on the tensile strength of edible straw from subgrade pineapple. This research uses the 2-factor Randomized Complete Design (CRD) method. The first factor is the concentration of carrageenan (K) consisting of 3 levels, 2% (w / w), 4% (w / w) and 6% (w / w). The second factor is the concentration of sorbitol (S) consisting of 3 levels, 8% (v / w), 10% (v / w) and 12% (v / w). The results showed that the addition of carrageenan and sorbitol influenced the tensile strength of edible straw from subgrade pineapple. Edible straw which has the highest average tensile strength is found in S1K3 (sorbitol 8% and carrageenan 6%).
LIFE CYCLE ASSESSMENT (LCA) PADA PRODUK JAMU KUNYIT ASAM DI UD. AL MANSYURIEN KAMAL BANGKALAN Achmad Arba’i; Raden Faridz; Abdul Aziz Jakfar
Agroindustrial Technology Journal Vol. 3 No. 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v3i2.3849

Abstract

Jamu kunyit asam merupakan suatu produk minuman herbal yang digemari oleh masyarakat indonesia. Peningkatan produksi jamu atau minuman herbal akan menyebabkan terjadinya peningkatan terhadap limbah yang dihasilkan oleh industri minuman herbal jamu kunyit asam. Penelitian ini bertujuan untuk menilai daur hidup jamu kunyit asam dan mengetahui dampak lingkungan dari produksi jamu kunyit asam di UD. AL-Mansyurien. Metode penelitian ini adalah Life Cycle Assessment menggunakan software OpenLCA. Hasil penelitian menunjukkan bahwa proses produksi jamu kunyit asam UD. AL-Mansyurien menghasilkan limbah cair (sisa air pencucian),  limbah padat (ampas kunyit, ampas asam jawa, ampas gula pasir, ampas gula jawa) serta emisi gas buang (energi listrik, gas LPG, dan Premium). Berdasarkan analisis penilaian daur hidup jamu kunyit asam diketahui bahwa dalam 1 kg jamu kunyit asam  menghasilkan dampak, Climate Change dengan emisi CO2 sebesar 2.63E+03 kg CO2-eq, Euthrophication dengan emisi PO4 sebesar 0.01998E+0 kg PO4-eq,  Photochemical Oxidation dengan emisi gas ethylene sebesar 0.01284E+0 kg ethylene-eq.
PENGARUH PENGETAHUAN HALAL, KESADARAN HALAL (HALAL AWARENESS) DAN LABEL HALAL TERHADAP KEPUTUSAN PEMBELIAN PRODUK JAMU MADURA Muhammad Munir; Khoirul Hidayat; Muhammad Fakhry; M Fuad Fauzul Mu’tamar
Agroindustrial Technology Journal Vol. 3 No. 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v3i2.3858

Abstract

Produk berbasis pertanian menjadi salah satu sektor yang terpengaruh akan adanya isu halal di masyarakat. Hal tersebut menjadi tantangan sekaligus peluang yang sangat besar untuk meningkatkan nilai tambah bagi pelaku usaha dalam memproduksi dan memasarkan produk halal. Pada tahun 2015, produk jamu menjadi bagian dari ketetapan produk yang harus bersertifikat halal yang ditetapkan oleh pemerintah. Jamu Madura merupakan produk khas yang menjadi kearifan lokal masyarakat Madura dan diwariskan turun-temurun. Jamu Madura tidak hanya dikenal di wilayah Jawa Timur, tetapi telah dikenal luas ke berbagai kota di Indonesia bahkan hingga pasar mancanegara. Penelitian ini dilakukan untuk mengetahui pengaruh pengetahuan halal, kesadaran halal (halal awareness) dan label halal terhadap keputusan pembelian produk Jamu Madura. Penelitian ini dilakukan terhadap 50 responden yang berasal dari empat kabupaten di Pulau Madura. Pengumpulan data menggunakan instrumen kuesioner dan selanjutnya dilakukan uji-t dan uji-F menggunakan software SPSS Statistics versi 25. Hasil uji-t menunjukkan bahwa pengetahuan halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura, kesadaran halal berpengaruh positif dan tidak signifikan terhadap keputusan pembelian produk Jamu Madura dan label halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura. Sedangkan hasil uji-F menunjukkan bahwa pengetahuan halal, kesadaran halal dan label halal secara simultan berpengaruh positif dan signifikan terhadap kaputusan pembelian produk Jamu Madura.
POTENSI DAN KARAKTERISASI ENZIM SELULASE MIKROBA ASAL LIMBAH INDUSTRI MINYAK KAYU PUTIH Muhammmad Nur Kholis; Anis Asmediana; Maya Sari
Agroindustrial Technology Journal Vol. 3 No. 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v3i2.3867

Abstract

Selulase adalah enzim kompleks yang memotong secara  bertahap rantai selulosa menjadi  glukosa. Enzim selulase banyak dihasilkan dari berbagai jenis mikroba baik bakteri atau kapang  indigenous dari biomassa limbah pertanian, salah satunya berasal dari biomassa limbah minyak  kayu putih. Salah satu pemanfaatan  enzim selulase adalah diguanakan pada proses biokonversi  biomassa lignoselulosa pertanian menjadi bioetanol. Penelitian ini Penelitian ini bertujuan untuk mengisolasi mikroba selulolitik dari biomassa limbah industri minyak kayu putih.Hal ini merupakan dasar pada pemanfaatan selulase tersebut dapat dimanfaatkan untuk degradasi biomassa limbah minyak kayu putih menjadi bietanol. Berdasarkan hasil analisa komponen selulosa limbah minyak kayu putih didapatkan kandungan selulosa sebesar 32,37%. Hasil isolasi mikroba asal biomassa minyak kayu putih didapatkan sembilan isolat potenisn selulolitik dengan nilai indek selulolitik terbesar pada isolat C9. Isolat C9 memiliki waktu optimum produksi enzim pada jam ke-16 masa pertumbuhan dari mikroba tersebut. Hasil hidrolisis  enzimatik selama satu jam, biomassa minyak kayu putih dengan menggunakan enzim selulase menghasilkan derajat polimerasi sebesar 2,6
A STUDY OF BENEFIT AND COST ANALYIS OF THE COMPOSTING AND THERMAL DECOMPOSITION FOR ORGANIC WASTE MANAGEMENT Raden Arief Firmansyah; Khoirul Hidayat
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.8741

Abstract

Awareness of Indonesian people about waste management is low, specifically in organic waste management. Organic waste management is relatively easy. On the other hand, the community or person always chooses open dumping and open burning. These techniques are not sustainable actions, for the environment, even for living things. Waste could be managed sustainably, i.e., composting and thermal decomposition (pyrolisis). Composting produces organic fertilizer that is saleable and profitable. Thermal decomposition (pyrolysis) potentially have three product, bio-oil, bio-char, and syngas. These products are marketable and promising too. This research aims to study the potential application of composting and thermal decomposition technology on a small-neighborhood scale based on cost-benefit analysis. The study used benefit-cost analysis. Literature studies collect data from national and international journals, law products, and government policies. The study resulted that composting required more area than pyrolisis. It is a constraint criterion to consider applying the composting method in TPS 3R. The social cost green house gas (GHG) was the biggest component that contributed to the total cost. Meanwhile, in total benefit, the benefit sale of product solid waste treatment was the biggest. Pyrolisis was more feasible than composting based on BCR value. The composting duration was the limiting factor that affected the BCR value negatively (less than 1). It indicated to sustainable running, TPS 3R should be subsidized on investment and operational costs. Composting should be applied at the household level to achieve the maximal benefit. Sharing responsibilities between the household level and TPS 3R management about percentage of processing organic waste should be implemented. It could level out household participation in solid waste management.
SENSORY ANALYSIS OF STARCH GARUT UTILIZATION (MARANTHA ARUNDINACEA L.) AS SUBSTITUTION MATERIAL FOR WHEAT FLOUR IN MAKING PASTA Enceng Sobari
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.8857

Abstract

The purpose of this study was to determine the effect of arrowroot starch substitution on pasta making. The benefit of this research is that it can determine the effect of arrowroot starch substitution in the panelist preference level in starch content. The formulations used are arrowroot starch P1 50% and flour 50%, P2 arrowroot starch 70% and wheat flour 30%, P3 arrowroot starch 100 and wheat flour 0%. The parameters observed were sensory test of color, aroma, taste, texture and starch content. Data processing of hedonic test uses kruskawalis test analysis and duncan follow-up test. Starch content test data were analyzed using Analysis of Variance (ANOVA) the use of arrowroot starch as a substitution material affected the aroma and texture. Starch levels have decreased due to processing. The best treatment in the hedonic test process of arrowroot paste processing was obtained by adding 50% starch formulation and 50% flour while in starch carbohydrate test was obtained by adding 100% starch and 0% flour.
PREPARATION OF SOLID SOAP WITH LEMONGRASS (CYMBOPOGON CITRATUS) EXTRACT BY COLD PROCESS Aster Rahayu
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.8931

Abstract

Soap cannot be separated from human life, because soap is always needed to remove dirt that sticks to the surface of human skin. Soap has properties that can produce foam, cleanser, and is alkaline. If the alkaline properties are too high, it can cause irritation to humans which is characterized by thin peeling of the skin. So it is necessary to innovate home soaps that are safer for the skin. Lemongrass is a plant that has an antibacterial content when combined with soap. In this study, the process of making soap was carried out simply using the clod process method without heating using citronella extract as a source of antibacterial. The soap composition will be optimized in order to produce good quality soap based on pH value, free fatty acids, organoleptic tests (odor, color, hardness, softness, foam) and saponification rate. The results of this optimization show that the soap that has a good appearance and texture is a soap that has a ratio of cooking oil and olive oil of 90:10 with a total mass of 55 grams of oil and a concentration of 64.8% NaOH solution, as well as levels of free fatty acids, pH and saponification number respectively 0.33 %, 9, 18.085 mg/g.

Page 10 of 15 | Total Record : 148

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