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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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PIROLISIS BIOMASSA: REVIEW Nur Aini Aini; Siti Jamilatun; Joko Pitoyo
Agroindustrial Technology Journal Vol 6, No 1 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i1.7559

Abstract

The exploitation of fossil energy causes non-renewable reserves to dwindle and causes global warming; climate change endangers living things. Energy sources from the second generation, namely lignocellulosic-based biomass, provide development opportunities, not interfere with food reserves, and are easy to cultivate. One technology that is feasible to use to treat lignocellulosic biomass is pyrolysis. Pyrolysis can convert lignocellulosic biomass (including cellulose, hemicellulose, and lignin) into solid, liquid, and gaseous. The pyrolysis mechanism by thermal decomposition goes through several stages, namely charcoal formation, depolymerization, fragmentation, and other secondary reactions. This paper provides insight into the pyrolysis of lignocellulose and its by-products. Several parameters, such as reaction environment, temperature, residence time, and heating rate, significantly affect the pyrolysis process.  
The Effect of Variations of Stearin Mass and Used Cooking Oil From Purification with Activated Carbon on the Quality of The Candle Siti Jamilatun; Ikko Nirwana Luthfiani; Dita Permata Putri; Joko Pitoyo; Aster Rahayu
Agroindustrial Technology Journal Vol 6, No 1 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i1.7234

Abstract

Cooking oil is vegetable oil that has been purified and can be used as foodstuff. Consumtion of cooking oil is used as a medium for frying foodstuff, to add flavor and to form texture in bread making. Cooking oil that has been used repeatedly or commonly known as used cooking oil has a very bad impact on our body and will pollute the environment if it is not managed properly. Candles are made of paraffin, melt easily when heated, and can be used as a light source. For making candle, a chemical is added, namely stearin. The function of this stearin is to give shape fot candles because stearin will solidify once it cools. The presence of palmitic acid and stearic acid contained in stearin causes stearin to be in a solid state at room temperature. The study was conducted using 400 ml of used cooking oil which was then clarified with variations in the mass of activated carbon as much as 40, 80, and 120 grams. The clarified oil will then be analyzed for its absorbance value using a spectrophotometer uv-vis, then it will become a wax with the addition of variations in the mass of stearin as much as 50, 75, and 100 grams. The resulting candle will be tested which includes hardness, organoleptic test, flame test, and flame resistance of the candle.
ANALISIS PROSES PENYEMBELIHAN AYAM BERDASARKAN HALAL ASSURANCE SYSTEM (HAS) 23103 (STUDI KASUS RUMAH POTONG AYAM D’JABUNG PONOROGO) Devi Urianty Miftahul Rohmah; Arief Rahmawan; yusuf wahyu saputra
Agroindustrial Technology Journal Vol 6, No 1 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i1.5030

Abstract

RPA D’Jabung Ponorogo merupakan salah satu rumah potong ayam yang menjual jasa penyembelihan hewan unggas dan juga menjual bahan utama yaitu daging ayam. Pentingnya sertifikasi halal yang nantinya bisa diperoleh akan menjadikan RPA D’Jabung terus dan tetap memperhatikan kebijakan halal dan dapat menjalankan komitmen yang telah ditetapkan. Metode yang digunakan dalam menganalisis kehalalan produk pada usaha ini adalah Halal Assurance System (HAS) 23103 tentang rumah potong hewan. Penelitian ini bertujuan menilai hasil pemotongan ayam di rumah potong ayam (RPA) D’Jabung Ponorogo. Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian terlihat bahwa pemotongan ayam di RPA D’Jabung Ponorogo telah menerapkan proses penyembelihan sesuai dengan syariat Islam. Kedepanya RPA D’Jabung bisa mendaftarkan usahanya agar dapat tersertifikasi halal dan menjadi satu-satunya RPA yang telah terstandarisasi dan tersertifikasi oleh pihak LPPOM MUI di Kabupaten Ponorogo. Dalam usaha yang dijalankannya, RPA D’Jabung dibawah kepemimpinan Bapak Herman Subyan memiliki kebijakan sendiri dalam pengelolaannya dan tetap berpegang teguh dalam prinsip halal. Hasil pengamatan yang dilakukan di RPA D’Jabung Ponorogo menunjukkan bahwa penerapan sistem jaminan halal masih banyak yang harus diperbaiki dan dilengkapi. Hal itu dibuktikan dengan penerapan proses yang sesuai dengan HAS 23103. Pengamatan terhadap ke 11 aspek kehalalan dalam manual SJH rumah potong (HAS 23103) antara lain: (1) kebijakan halal, (2) bahan.Keyword: halal, manual SJH (HAS 23103), rumah potong ayam.RPA D’Jabung Ponorogo is one of the slaughterhouse that sells poultry slaughtering service and also sells the main ingredient of chicken meat. The importance of halal certification that can be obtained will make RPA D’Jabung continue and concen on the halal policy and carry out the commitments that have been established. The method used in analyzing food halal in this business is the Halal Assurance System (HAS) 23103 about slaughterhouse. This research aims to assess the results of the slaughtering chicken RPA D’Jabung Ponorogo. The date obtained is analyzed descriptively. The results of the study were slaughtering of chicken in RPA D’Jabung has adopting the slaughtering process according to Islamic law. In the future RPA D’Jabung can register its business in order to be certified halal and become the only RPA that has been standardized and certified by LPPOM MUI in Ponorogo Regency. Moreover, RPA D’Jabung under the leadership of Mr. Herman Subyan encourage management and remained steadfast in the halal principle. The observations made at RPA D’Jabung Ponorogo showed that the implementation of the halal assurance system was relatively good. It is concluded that the process in accordance with HAS 23103. Observation of the 11 aspects of the halal in the manual of HAS chicken slaughterhouse 11 aspects,encompass: (1) halal policy, and (2) materials.Keyword: Halal, manual SJH (HAS) 23013, Slaughterhouse chicken.
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

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