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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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ENHANCING NUTRITIONAL VALUE: IRON –RICH CHIPS WITH MORINGA, MOCAF and MILKFISH FOR ANEMIA PREVENTION Sutrisno Adi Prayitno; Sugiyati Ningrum; Silvy Novita Antrisna Putri
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.v8i2.12555

Abstract

The study aimed to produce functional food products in the form of chips with sufficient iron (Fe) content and macronutrient content (carbohydrate, fat and protein content) which has the potential to prevent anaemia for girl’s teenager. This research used a Completely Randomized Design (CRD) method with three replications with several treatments including P1 as control (without moringa and milkfish, 100% wheat); P2 (1% moringa, 20% mocaf, 79% milkfish); P3 (3% moringa, 20% mocaf, 77% milkfish); and P4 (5% moringa, 20% mocaf, 75% milkfish). The resulting product was analyzed for iron (Fe) and macronutrient content such as carbohydrates, fat and protein. The data obtained was analyzed using SPSS for Windows version 25 software using a confidence level of 95% (α<5%) followed by a different test using DMRT (Duncan multiple range test). The results of ANOVA showed that a sig value <5% (0.000<0.05), showed that the substitute materials used have an influence on the levels of iron, protein, fat and carbohydrates. The iron in the product makes it possible to stimulate the prevention of anaemia in girl’s teenager. Besides, it was also supported by the presence of protein compounds on the substituted chips. The highest Fe value was 5.75 ppm, protein was 13.21%, fat was 5.21% and carbohydrates were 78.24%. Based on these parameters, P4 was the form of treatment that provides the best results, namely with a formulation of 5 grams of moringa, 20 grams of mocaf, and 75 grams of milkfish. Keywords: Chip; Substitute products; Anaemia, Food Product
PLANNING THE NEEDS OF JACKFRUIT CHIPS USING THE MATERIAL REQUIREMENT PLANNING (MRP) METHOD AT CV PURI PANGAN LESTARI MALANG CITY: Perencanaan Kebutuhan Bahan Keripik Buah Nangka Dengan Metode Material Requirement Planning (MRP)DI CV Puri Pangan Lestari Kota Malang Dyan Fransiska Agata; Sri Tjondro Winarno; Pawana Nur Indah
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.v8i2.12636

Abstract

CV Puri Pangan Lestari tidak memproduksi keripik buah nangka saat tidak musim panen. Ketidakstabilan ataupun ketidaktersediaan buah nangka disebabkan oleh kuantitas pemesanan yang kurang pada saat tidak masa panen karena perusahaan hanya memiliki 1 supplier bahan baku. Perlu adanya perencanaan bahan baku keripik buah nangka di CV Puri Pangan Lestari. Penelitian ini bertujuan untuk menganalisis perencanaan bahan keripik buah nangka di CV Puri Pangan Lestari Kota Malang. Metode perencanaan bahan menggunakan metode Material Requirement Planning (MRP) dengan teknik lot sizing LFL, EOQ,dan POQ. Hasil penelitian menunjukkan bahwa CV Puri Pangan Lestari dapat melakukan perencanaan bahan baku keripik nangka menggunakan perhitungan MRP metode LFL karena biaya persediaan lebih kecil dibandingkan dengan metode EOQ dan POQ. Perhitungan total persediaan dengan metode LFL pada bahan keripik buah nangka di CV Puri Pangan Lestari sebesar Rp.17.850.000. Kata kunci: Economic Order Quantity (EOQ), Keripik Nangka, Lot for Lot (LFL); Material Requirement Planning, Period Order Quantity (POQ)
NUTRITIONAL AND ECONOMIC ANALYSIS OF COCOA AND COFFEE BEAN SKINS IN SILAGE PRODUCTION Shirleen Samantha Halim; Devi Maulida Rahmah
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.v8i2.12731

Abstract

Cocoa bean skin and coffee bean skin are biomass waste that is underutilized in Indonesia. Given the nutritional potential of cocoa and coffee bean skin biomass waste, processing it is considered to add potential value. The objective of this research is to investigate the potential of utilizing cocoa and coffee bean skin waste in silage production to address specific nutritional requirements. This will be accomplished through the analysis of nutritional characteristics via proximate analysis and the evaluation of economic value added (EVA). Characteristic analysis was carried out with predetermined parameters with raw materials from silage in the form of odot grass, corn husks and additional biomass in the form of cocoa and coffee bean skin waste with concentrations of 20%, 25% and 30% respectively. The results showed that cocoa bean skin silage generally has a higher fat and protein content than coffee bean skin silage. Meanwhile, coffee bean skin silage showed a higher crude fiber and carbohydrate content than cocoa bean skin silage. Economic Value Added (EVA) analysis also revealed that silage generated an added value of IDR 806,018 with a profitability value of 40%, indicating the economic potential in processing biomass waste into silage. Future research can optimize the formulation of biomass waste and explore various biomass sources to improve nutritional and economic benefits. Evaluation of these formulations on various livestock species can also provide valuable insights into their effectiveness in various types of livestock feed. Keywords: proximate analysis; cocoa bean skin; coffee bean skin; silage
THE POTENTIAL OF SUBANG PINEAPPLE PEEL WASTE AS BIOVINEGAR: Potensi Limbah Kulit Nanas Subang Sebagai Biovinegar Desy Triastuti; Fitri Suciati; Devry Pramesti Putri
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.v8i2.12746

Abstract

Limbah kulit nanas diperoleh dari sisa pengolahan nanas mengandung karbohidrat dan komponen bioaktif yang berpotensi dimanfaatkan menjadi biovinegar. Konsentrasi yeast dan lama fermentasi dapat mempengaruhi kualitas biovinegar. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi ragi dan waktu fermentasi terhadap karakteristik biovinegar kulit nanas berasal dari daerah Jalancagak Subang. Penelitian ini menggunakan Rancangan Acak Lengkap dengan dua faktor yaitu konsentrasi ragi (1%, 2%, dan 3%) dan lama fermentasi (2, 4, 6, dan 8 minggu) melalui analisis karakteristik biovinegar (pH, total padatan terlarut, total asam tertitrasi, dan kandungan alkohol). Data dianalisis dengan analisis varian dan DMRT jika berbeda nyata pada taraf kesalahan 5%. Hasil penelitian menunjukkan bahwa konsentrasi ragi berpengaruh nyata terhadap pH, total padatan terlarut, total asam titrasi, dan alkohol. Waktu fermentasi berpengaruh nyata terhadap total asam titrasi dan kadar biovinegar alkohol. Perlakuan terbaik diperoleh pada perlakuan penambahan ragi sebanyak 3% dan lama fermentasi 8 minggu dengan nilai TAT 1,21, nilai pH 4,5, TPT 2,60, dan kadar alkohol 4,67%. Kata kunci: biovinegar; fermentasi; kulit nanas; Subang, yeast.
THE EFFECT OF USING DIFFERENT TYPES OF THICKENERS IN NONI FERMENTATION WITH ENCAPSULATION TECHNIQUE Wahyu Kanti Dwi Cahyani; Richardus Widodo
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.v8i2.12796

Abstract

Noni is famous for its rich health benefits due to its anti-oncide content, anti-inflamation, and immunomodulatory properties. However, noni is not liked by many people because of its unpleasant taste and aroma so that it becomes an obstacle in its widespread use. Fermentation and Encapsulation techniques on noni are new solutions and innovations to reduce unpleasant tastes and improve the stability of their active compounds during storage and consumption. The objectives of the research are: 1) Making noni fermentation encapsulation and 2) Proximate Test (Protein, carbohydrate, ash and moisture content). The research method includes: 1) producing fermented noni fruit using the encapsulation method, and 2) conducting a Proximate Test. The research design utilizes a Completely Randomized Design (CRD) with a single factor by comparing the effects of noni fermentation and different types of thickeners, namely maltodextrin, xanthan gum, and gelatin, in a 1:2 ratio. Subsequent analysis is performed using SPSS and the BNT (Least Significant Difference) test to determine significant differences. The research findings show that (1) the type of thickener used has a significant effect on moisture content, protein, carbohydrate, and yield; (2) encapsulated fermented noni fruit has a better shelf life compared to liquid fermentation; (3) the lowest moisture content was achieved using maltodextrin as a thickener 9.2%, the highest carbohydrate content with maltodextrin 88.2%, the highest protein content with gelatin 1.6%, the highest ash content with xanthan gum 1.8%, and the highest yield with xanthan gum 0.35%. Keywords: Encapsulation; Noni; Proximate
OPTIMIZATION OF MARKETING MIX TO INCREASE THE COMPETITIVENESS OF SAVIRA FROZEN FOOD IN THE LOCAL MARKET: Optimalisasi Bauran Pemasaran Untuk Meningkatkan Daya Saing Savira Frozen Food Di Pasar Lokal Agustin Rani Nurfadila; Arief Rahmawan; Palmadi Putri Surya Negara; Bayu Wahyudi; Much Taufik Ardani
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.v8i2.12819

Abstract

Makanan beku adalah produk yang dibekukan untuk memperpanjang masa simpan. Saat ini, produk ini diminati banyak masyarakat. Penelitian ini bertujuan untuk mengidentifikasi bauran pemasaran Savira Frozen Food dan menganalisis faktor internal serta eksternal dalam strategi pengembangan usahanya. Metode yang digunakan yaitu survei kualitatif dan wawancara secara langsung dengan pemilik usaha untuk mendapatkan data kualitatif pada usaha dan dianalisis menggunakan SWOT. Berdasarkan hasil penelitian dapat disimpulkan bahwa bauran pemasaran 4P yang diterapkan oleh UMKM Savira Frozen Food Ponorogo seperti (a) produk yang dihasilkan berkualitas baik, (b) harga ditentukan oleh harga pesaing, (c) berlokasi di tempat strategis, dan (d) promosi yang telah diterapkan oleh UMKM Savira Frozen Food Ponorogo dilakukan dengan penjualan tatap muka dan penjualan perseorangan. Strategi pengembangan usaha ini yaitu pertama, mempertahankan varian dan kualitas produk sehingga konsumen lebih tertarik dengan produk yang dihasilkan; kedua, perubahan pola konsumsi masyarakat merupakan peluang yang harus dimanfaatkan; ketiga, memanfaatkan tempat pendingin sehingga dapat memenuhi keinginan konsumen; keempat, menambah jumlah karyawan dan membuat catatan keuangan dan adanya bahan baku yang mudah didapat sehingga produksi berjalan dengan lancar; kelima, menambah inovasi produk sehingga dapat mempertahankan daya saingnya di pasar dan konsumen leluasa dalam memilih produk; dan keenam, memperbanyak advertising dengan menggunakan social media sehingga dapat mempertahankan daya saingnya di pasar. Kata kunci: makanan beku; bauran pemasaran; SWOT.
OPTIMIZATION OF TEMPERATURE AND DRYING TIME OF DRAGON FRUIT PEEL POWDER USING RESPONSE SURFACE METHODOLOGY: Optimasi Suhu dan Waktu Pengeringan Serbuk Kulit Buah Naga Menggunakan Response Surface Methodology Andika Putra Setiawan; Danu Indra Wardhana; Oppy Valencia Indrian
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.v8i2.12835

Abstract

Komoditas hortikultura seperti buah naga bernilai ekonomi dengan prospek budidaya yang baik di Indonesia menjadi salah satu yang direkomendasikan banyak orang karena mengandung banyak vitamin. Kulit buah naga banyak manfaatnya yang belum di optimalkan. Upaya penanganan pascapanen perlu dilakukan untuk memperpanjang umur simpan kulit buah naga karena masuk dalam kategori limbah sehingga jarang dimanfaatkan, sebuah perlakuan meminimalisir kadar air yakni pengeringan yang mampu membuat umur simpan suatu produk lebih lama. Penelitian ini bertujuan mengetahui titik optimasi pengaruh suhu dan waktu proses pengeringan terhadap rendemen, kadar air, warna serta organoleptik dari bubuk kulit buah naga. Analisis dengan Response Surfase Methodology (RSM) pada suhu 60℃, 70℃ dan 80℃ dengan lama waktu 5-7 jam. Pada penelitian ini dihasilkan suhu optimal pengeringan serbuk kulit buah naga sebesar 79,47℃, Rendemen 16.094%, kadar air 4,63%, uji warna kecerahan 65,6 dan hasil uji organoleptik berpengaruh terhadap warna dan aroma serbuk. Kata kunci: Kulit Buah naga, Pengeringan, Serbuk, RSM
Biodegradability Analysis of Biodegradable foam Combination of Sugarcane Bagasse Fiber and Cassava Starch Based Pineapple Peel During Storage: Analisis Daya Urai Biodegradable Foam Kombinasi Serat Ampas Tebu dan Kulit Nanas Berbasis Pati Singkong Selama Penyimpanan Irna Dwi Destiana; Raden Naisha Salsabila; Fenny Aprilliani; Roni Suhartono
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.v8i2.12839

Abstract

Biodegradable foam (biofoam) adalah pengemas yang dibuat dari biopolymer berupa pati dan serat yang memungkinkan alam mengubah sifatnya menjadi lebih mudah terurai. Sifatnya yang mudah diubah dan mudah terurai, pati singkong dapat menjadi alternatif untuk bahan pembuatannya. Pati singkong memiliki kekurangan dari segi kekuatan dan fleksibilitas, dapat menggunakan serat alami seperti ampas tebu dan kulit nanas. Kadar air merupakan aspek utama dalam menilai mutu biofoam karena berhubungan dengan daya tahan produk tersebut. Nilai kadar air berkaitan erat pada proses degradasi suatu kemasan ramah lingkungan, sehingga kajian terkait kadar air kemasan dan daya urai selama penyimpanan perlu untuk dilakukan. Penelitian ini bertujuan untuk memahami sifat kadar air kemasan biofoam selama penyimpanan dan daya urai kemasan biofoam. Pelaksanaan penelitian ini terdiri dari pembuatan serat ampas tebu dan kulit nanas, serta pembuatan biofoam. Perlakuan pada penelitian ini yaitu perbedaan kombinasi serat ampas tebu dan kulit nanas (b/b) (5%:25%, 10%:20%, 15%:15%, 20%:10%, dan 25%:5% ) sebanyak 3 kali ulangan, dengan metode pembuatan secara baking process. Hasil pengujian menunjukkan bahwa variasi kombinasi ampas tebu dan kulit nanas memberikan pengaruh nyata pada kadar air selama penyimpanan dan daya urai kemasan selama penyimpanan. Penurunan kadar air meningkat seiring lama waktu penyimpanan. Semakin lama waktu pengamatan yang digunakan maka semakin rendah nilai kadar air dan semakin tinggi persentase daya urai pada biofoam. Kata kunci: Baking Process, Biodegradable foam (biofoam), Pati Singkong, Serat Ampas Tebu, Serat Kulit Nanas.
Relegitimizing Halal Food and Beverage Violations: The Role of Brand Ethical Behavior and Perceived Brand Integrity: Relegitimizing Halal Food and Beverage Violations: The Role of Brand Ethical Behavior and Perceived Brand Integrity Bachtiar, Wildan Fajar
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v9i1.13412

Abstract

This study investigates the relegitimization process for halal food and beverage brands following violations, emphasizing the roles of brand ethical behavior and perceived brand integrity. Using a systematic literature review of 40 relevant articles, the research highlights the challenges faced by brands in rebuilding consumer trust and ensuring compliance with Islamic dietary laws. The findings underscore that halal legitimacy extends beyond regulatory compliance, encompassing ethical transparency and adherence to religious principles, which are essential for consumer trust. The study proposes a conceptual framework illustrating how brand ethical behavior directly enhances halal legitimacy while being mediated by perceived brand integrity. This dual influence emphasizes the need for a holistic strategy, combining ethical actions with efforts to strengthen consumer perceptions of integrity. The insights presented contribute to understanding relegitimization in halal markets and provide actionable guidance for brands aiming to regain consumer confidence and maintain market competitiveness. Future research should empirically validate this framework and explore the cultural nuances influencing the relegitimization process. Keywords: Brand Ethical Behavior; Consumer trust; Halal Legitimacy Perceived Brand Integrity; Relegitimization
Designing Coconut Biscuit Packaging Using the Kansei Engineering Method: Designing Coconut Biscuit Packaging Using the Kansei Engineering Method Luna, Zahira Ersa; Sari, Novi Purnama; Rahmawati, Chintya Dwi; Kautsar, Alfa Giffari
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v9i1.13651

Abstract

Coconut biscuits are one of the snacks favoured by the Indonesian people. The current coconut biscuits packaging has several shortcomings, namely that the opened biscuits cannot be resealed because they do not have a cover, so bacteria easily contaminate the contents of the product, require additional containers to store the product so that it is difficult to store, the packaging material only uses plastic which causes the product to be easily destroyed, and the product is quickly scattered when the packaging is opened. Therefore, this study aims to determine the design concept for coconut biscuit packaging that aligns with consumer priorities. The coconut biscuit packaging design concept was planned using the Kansei Engineering method with the Principal Component Analysis (PCA) supporting method. The Kansei words obtained were 47 words. The results of the packaging concept obtained were one Principal Component (PC) with the most significant standard deviation on PC 1 with a value of 7.5565, so it can be concluded that the optimal packaging concept is ergonomic and complex. Keywords: Coconut Biscuits; Kansei Engineering; Packaging; PCA; Planning

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