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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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Analysis of Sensory Acceptance of Cookies Made From Almond Flour (Prunus dulcis) and Sweet Corn Flour (Zea mays saccharata Sturt.) Ika Dyah Kumalasari
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11123

Abstract

Almonds have a high folic acid content and are beneficial for pregnant women and the growth of babies in the womb and the high protein content can help the diet process. Sweet corn is high in folic acid to prevent congenital abnormalities in babies and high in starch to form the texture of cookies. This research aims to determine the results of sensory tests or the panelists' level of preference for almond flour and sweet corn flour cookies. This research method used a Completely Randomized Design (CRD) with 1 formulation variation factor carried out 3 times with a ratio of almond flour : sweet corn flour, namely F1 (100 % : 0 %), F2 (75 % : 25 %), F3 (50 %). % : 50%), F4 (25 % : 75 %) and F5 (0 % : 100 %). The parameters analyzed are sensory tests including texture, color, taste, aroma and overall preference. The experiment was tested with 30 untrained panelists. Data were analyzed using analysis of variances (ANOVA) with further tests using Duncan at a confidence level of 95%. The results of the sensory test of almond flour and sweet corn flour cookies had a significant effect on the parameters of texture, color, taste, aroma and overall preference. The sensory test results obtained were texture 2.70-4.07 (from dislike to like), color 2.40-4.20 (from dislike to like), taste 2.87-4.10 (from dislike to like), aroma 2.97-3.87 (from dislike to like), and overall liking 2.93 to 4.13 (from dislike to like).
Characterization of A Mixed Tea Formulation of Mangosteen Peel, Cinnamon, and Clovers Rahmawati Rahmawati; Yunita Satya Pratiwi; Yushinta Aristina Sanjaya; Tania Amalia
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11139

Abstract

Herbal tea is an infusion of various leaves, roots or flowers that is not derived from the Camellia sinensis L. The combination of mangosteen peel, cinnamon, and cloves can be used as an alternative to develop products in the form of herbal tea drinks because it has high antioxidant activity. This study aimed to evaluate the composition and toxicity aspects of various tea formulations mixed with mangosteen peel, cinnamon, and cloves. The research methodology inlcuded the measurement of water content and crude fiber with the AOAC method, alkalinity based on ISO 1758, and toxicity tests with the Brine Shrimp Lethality Test (BSLT) method. The data obtained were analyzed with ANOVA test and Tukey post hoc test (p < 0.05 and α = 0.05.) The results of the analysis showed that all herbal tea formulations tested had water content in the range of 10.34%-11.52%, crude fiber in the range of 15.12-16.84%, and alkalinity in the range of 1.19%-1.31%. The quality parameters of tea mixture of mangosteen peel, cinnamon and cloves compared to the Indonesian National Standard (SNI) 01-3836-2013 generally revealed a significant impact (p < 0.05 and α = 0.05). Based on toxicity tests, this tea is categorized as non-toxic because it has an LC50 value of 6307.48 ppm.
Potential Utilization of Cocoa Waste from Gunung Kidul Cocoa Fermentation Center: The Influence of NaOCl in Cellulose Extraction from Cocoa Pod Husk Nafira Alfi Zaini Amrillah; Farrah Fadhillah Hanum; Aster Rahayu; Alliya BalqisViratu Hapsari; Nuraini Nuraini
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11275

Abstract

The side of the production of the Gunung Kidul Cocoa Fermentation Center, DIY, in the form of cocoa pod husk, can cause a buildup of rubbish and become a nest for fungi that cause disease. Maximizing the use of cocoa shell waste is an effort so that people can increase the use value of waste into products that have higher economic value, one of which is extracting the cellulose. Cellulose fiber has several advantages such as good mechanical properties, low density, environmentally friendly, abundant, cheap, non-toxic, easily degraded, and included in renewable natural resources. Cellulose is obtained through an extraction process with two stages, namely alkaline delignification and bleaching. Therefore, this research aims to utilize the potential of cocoa pod husk in cellulose extraction for optimum conditions for the bleaching process with NaOCl 5%, 8%, 10% and 12% through analysis of yield, water content, ash content and FTIR characterization. Based on research that has been carried out, optimum results for cellulose are obtained through bleaching NaOCl 8% which has the best level of lightness and a yield of 52%. Chesson datta characterization also shows that cellulose NaOCl 8% NaOCl has the lowest water content and ash content, namely 1.4% and 0.8% respectively. FTIR analysis shows that the optimum results have the -OH stretching functional group as a representation of cellulose at wave numbers 3206 cm-1, 3442 cm-1 and 3600 cm-1. The presence of a peak in the wave number indicates that the bleaching process has succeeded in isolating the cellulose in the cocoa pod husk.
Drying of Kaffir Lime Leaves with Steam Blanching Pre-Treatment using Food Dehydrator Asri Widyasanti,S.TP., M.Eng.; Saumi Nur Rochmani
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11290

Abstract

Kaffir lime leaves are a spice plant that is often used by the community as a spice or flavoring for dishes. Kaffir lime leaf spice has a promising business opportunity. However, kaffir lime leaves have a shelf life that is not durable. Post-harvest handling efforts need to be done to extend its shelf life, one way that can be done is by drying. Drying aims to reduce the water content in the material until it reaches a safe moisture content for storage. Drying methods on kaffir lime leaves have been widely practiced. However, the method of drying kaffir lime leaves with pre-treatment blanching using a food dehydrator has not been done much. The purpose of this study was to determine the effect of blanching time on reducing the water content of kaffir lime leaves using a food dehydrator. The materials used in this study were fresh kaffir lime leaves obtained from Bale Tatanen, Faculty of Agriculture, Padjadjaran University. The method used in this research was an experimental method with a completely randomized design (CRD) design with one factor, namely the pretreatment of steam blanching duration (A = 0 minutes; B = 1 minute; and C = 2 minutes). The drying process conditions were carried out at 60℃ for 3 hours with a food dehydrator. The research parameter observed was moisture content. The results showed that 2 minutes steam blanching resulted in the lowest moisture content after drying, from 62.22% (w/b) to 3.27% (w/b).
The Effect of Moringa Leaves Concentration on The Chemical Properties of Mango Jam Sutrisno Adi Prayitno
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11486

Abstract

Mango fruit has perishable food properties, so a technological touch is needed in the form of a preserved product in the form of jam. Jam is an Intermediate Moisture foods ( IMF) product that has health benefits if added with ingredients that have active compounds. The purpose of adding compounds or other substances in making jam products is to improve nutritional status and increase compounds that are beneficial for body health in food for health. Moringa is a plant that has the potential to make jam. Moringa has many compounds including vitamins, minerals, glycosides, Fe, flavonoids, phenols, and antioxidants. This research aims to analyze the chemical characteristics of mango jam products which include pH, total acid, vitamin C and antioxidants. The research design used a Completely Randomized Design. The variables used were a pectin concentration of 1% for all treatments and and fresh Moringa leaf concentrations of 8%, 6%, 4% and 2%. The chemical test data obtained were analyzed using variance analysis (ANOVA) with an α test level of 5% and continued with the Duncan test. The data was analyzed using SPSS for Windows version 25. The research results showed the use of Moringa leaves and pectin influences on the quality of mango jam. Moringa leaves can increase the antioxidant status (IC50) of mango jam. The concentration of moringa leaves (8%) could provide optimal IC50 values. These results could be continued for further research on optimizing the use of fresh Moringa leaves to produce jam products to get product standards.
Physico-Chemical Characteristics of Dates Palm Sheet Jam (Phoenix Dactylifera L.) with Variations of Jackfruit Dami Pectin Extracts and CMC (Carboxymethyl Cellulose) Suci Apriantika; Titisari Juwitaningtyas
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11556

Abstract

Sheet jam is a semi-solid form of jam, printed in a size that is adjusted to the size of white bread in general so that it makes it easier for users to serve food. Making sheet jam requires fruit that contains pectin to produce a good jam texture, one of which is dates. The pectin content in dates is low to form sheet jam, so it is necessary to add gelling ingredients from natural pectin such as jackfruit dami with a pectin content of 11.69%. The type of commercial pectin used is CMC (carboxymethyl celulose). The aims of the research were to determine the effect of variations in Jackfruit Dami extract and CMC on the physico-chemical characteristics and organoleptic acceptability of date palm jam. The research was designed using a Completely Randomized Design (CRD) with one factor, namely the concentration of Jackfruit Dami pectin treatment and CMC F1 (1% : 0%), F2 (0.6% : 0.4%), F3 (0.5% : 0 .5%), F4 (0.4% : 0.6%), F5 (0% : 1%). The parameters in this research were organoleptic tests (color, taste, aroma, texture and overall), water content, pH, texture and color. Statistical analysis used One Way Analysis of Variance (ANOVA) followed by the DMRT test. The results of the analysis showed that the formulation of date palm jam had a significant effect on the physico-chemical properties including water content (31.11% - 34.22%), pH (3.97 - 4.32), adhesiveness (30.03 Nmm - 13 .38 Nmm), cohesiveness (0.83 – 0.38), hardness (78.59 N – 16.17 N), color L* (34.48 – 40.37), color a* (4.72 – 1, 42), and color b* (19.31 – 27.13). Organoleptic acceptance test results showed that the sample preferred by the panelists was F3 with the addition of 0.5% Jackfruit Dami pectin and 0.5% CMC.
The Utilization of Citronella (Cymbopogon nardus) Oil and Butterfly Pea Flower Extract in The Production of Mosquito Repellent Lotion Desy Triastuti; Enceng Sobari
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11559

Abstract

Citronella is an essential oil-producing plant that has the potential to be used as a mosquito repellent agent since it contains citronellal, citronellol and geraniol components. The aim of this research was to determine the physicochemical and organoleptic characteristics of mosquito repellent lotion prepared from citronella oil and butterfly pea flower extract. A completely randomized design of 4 treatments of citronella oil (0%, 2%, 4%, and 6%) and 3 replications was used in this study. The parameters observed include physicochemical characteristics (spreadability, protection, emulsion stability, and pH) and organoleptic (level of preference for color, texture, aroma, and sticky impression) of repellent. The data was analyzed using the One Way ANOVA followed by DNMRT at 5% significance level. The results showed that the use of citronella oil gave a significant difference in physicochemical characteristics (spreadability, protection ability, emulsion stability, the pH value) and organoleptic (level of preference for color and texture) of mosquito repellent lotion. However, it had no significant result to the preference of the aroma and the impression of stickiness. The pH values of the lotion were above the standard value required by SNI. The best protection ability of the lotion was treatment 6% yet it had a texture issue, so it needs to be improved. 
Shelf-Life Measurement of Dried Fish (Keumamah) using The Accelerated Shelf-Life Testing (ASLT) with The Arrhenius Model using Microwave Ismail Sulaiman; Ikhsanul Khairi
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11955

Abstract

Indonesia is one of the archipelagic countries with unlimited potential for fish resources, this is evidenced by the extent of Indonesia's marine waters reaching 295,370 km, stretching from the Indian Ocean to the Atlantic Ocean. The large amount of fish, especially in certain periods, makes the price of fish cheap. Therefore, the fish needs to be processed to produce a more diverse product diversification: wood fish, a typical Acehnese food known as keumamah fish. This keumamah fish can be processed by drying and has a long shelf life, but if improper handling in processing and storage causes this product to spoil quickly. This study looked at pretreatment storage methods so that keumamah fish can be stored longer as measured by the Accelerate Self-Life Testing Method with the Arrhenius model. This study was conducted by drying the fish with preliminary treatment using 50 hertz microwave wave (5 and 7 minutes) and storing the fish packaged using polyethylene plastic in an oven with temperatures of 35, 45 and 55 Celsius and analyzing the critical point on moisture content and microbial count during the storage process. The analysis results show that the shelf life of wood fish with 7 minutes of microwave pretreatment and oven drying at 55 Celsius, the fish can be stored in the oven until 120 days.
RISK ANALYSIS OF PRODUCTION MACHINERY MAINTENANCE AT PT. XYZ USES FUZZY FAILURE MODE AND EFFECT ANALYSIS METHOD: CASE STUDY IN AMDK INDUSTRY: Analisis Risiko Perawatan Mesin Produksi Di PT.XYZ Menggunakan Metode FUZZY FAILURE MODE AND EFFECT ANALYSIS: Studi Kasus Pada Industri AMDK Dendi Hermawan; Aditia Ginantaka; Ahmad Syarbaini
Agroindustrial Technology Journal Vol. 8 No. 2 (2024): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i2.12116

Abstract

Penelitian ini difokuskan pada peningkatan kinerja mesin produksi di PT XYZ, khususnya mesin blowing yang digunakan untuk membuat kemasan botol galon air minum dalam kemasan ukuran 15 liter. Mesin ini mengalami kendala pemeliharaan, terutama pada komponen penutup moulding yang tidak tertutup sempurna sehingga memicu alarm locking mold dan downtime yang signifikan. Penelitian menggunakan metode Six Big Losses dan diagram fishbone untuk mengidentifikasi kemungkinan penyebab downtime pada mesin. Selain itu, metode F-FMEA membantu menilai risiko kemungkinan terjadinya downtime. Mesin blowing mengalami unplanned downtime dengan total 2323 menit, dengan rata-rata 74,94 menit. Alarm locking mold menjadi penyebab utama downtime, menyebabkan losses time sebesar 1611 menit. Hasil perhitungan F-FMEA mendapatkan nilai FRPN dari faktor penyebab alarm locking mold, dengan hasil Pin mold kering/seret memperoleh nilai FRPN 900 di rank 1, Small shaft tidak release memperoleh nilai FRPN 700 di rank 2, Baut as pin mold kendur memperoleh nilai FRPN 333.33 di rank 3. Kurang pelatihan mesin blowing di memperoleh nilai FRPN 208.33 di rank 4 Rekomendasi perbaikan melibatkan pelatihan operasional, pergantian material small shaft dari VCN-150 ke SKD-11, peningkatan pemeliharaan baut as pin, dan pemberian lubrikasi secara rutin. Kata kunci: Overall Equipment Effectiveness, F-FMEA, Diagram Fishbone
QUALITY ANALYSIS OF USED COOKING OIL REFINING RESULTS WITH BIOADSORBENT COMPOSITION OF PALM FIBER WASTE AND BLEACHING EARTH: Analisis Kualitas Hasil Pemurnian Minyak Jelantah Dengan Komposisi Bioadsorben Limbah Fiber Kelapa Sawit Dan Bleaching Earth Muhammad Indra Darmawan; Adzani Ghani Ilmannafian; Mariatul Kiptiah; Khatimatul Husna
Agroindustrial Technology Journal Vol. 8 No. 2 (2024): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i2.12435

Abstract

Minyak jelantah adalah minyak hasil dari sisa penggorengan berulang-ulang sehingga dapat menimbulkan berbagai penyakit dan mencemari lingkungan. Oleh karenanya sebagai limbah perlu dilakukan upaya pemanfaatan limbah minyak jelantah yang salah satunya melalui regenerasi menggunakan bioadsorben limbah fiber kelapa sawit dan bleaching earth. Tujuan penelitian ini adalah untuk menganalisis kualitas bioadsorben dari limbah fiber kelapa sawit serta menganalisis kualitas hasil pemurnian minyak jelantah dengan bioadsorben limbah fiber kelapa sawit, dan bleaching earth. Metode penelitian yang dilakukan yaitu pembuatan bioadsroben dari limbah fiber kelapa sawit, pemurnian minyak minyak menggunakan biadsorben limbah fiber kelapa sawit dan bleaching earth dengan variasi F1 (0%:100%), F2 (25%:75%), F3 (50%:50%), F4 (75%:25%), dan F5 (100%:0%), lalu di analisis hasil pengujian. Hasil menunjukkan bahwa kualitas bioadsorben ini memenuhi standar SNI 06-3730-1995 dalam parameter kadar air, kadar abu, karbon aktif murni, bagian yang hilang pada pemanasan 950℃, dan parameter daya serap iodin. Hasil terbaik permunian minyak jelantah dengan bioadsorben fiber kelapa sawit dan bleaching earth yaitu pada 50% bioadsorben fiber kelapa sawit dan 50% bleaching earth, yang mengalami penurunan nilai kadar air, asam lemak bebas, bilangan asam, dan bilangan peroksida walaupun masih belum sesuai dengan SNI-3741:2013 dan SNI-7709:2019. Kata kunci: Bioadsorben, Bleaching earth, Fiber, Pemurnian Minyak.

Page 13 of 15 | Total Record : 148

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