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Journal of Industrial and Information Technology in Agriculture

jiita
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Published by Universitas Padjadjaran

ISSN : - EISSN : 25485059 DOI : -

Core Subject : Science, Agriculture, Engineering,

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering

Journal of Industrial and Information Technology in Agriculture (JIITA) is an international journal published by the Department of Agro-Industrial Technology, Industrial Technology Faculty of Agriculture, Universitas Padjadjaran, Indonesia. JIITA published articles within the scope of the system, management, technology and information in the field of agro-industry. In addition JIITA also published other articles on subjects still very relevant. JIITA is a peer journal that publish original research or review article in english. JIITA founded in 2016, aims to disseminate the results of research and scientific thinking that comes from academia around the world. JIITA expected to increase the repertoire of reference for the writers and practitioners to study in the field of agro-industry.

Arjuna Subject : -

Articles 17 Documents

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STUDY OF PREPARATION METHOD IN ANTIOXIDANTS ANALYSIS FROM KELOR SEEDS (Moringa oleifera L.) TOFU COAGULATION Selly Harnesa Putri; Farah Nuranjani; Irfan Ardiansah
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Currently, Indonesia is exporter of the moringa seed. Moringa seed is a plant which is contain a vegetable oil with many benefits, especially for health. In addition to the utilization of moringa seeds used as vegetable oils, the seeds of this moringa as a natural coagulant, supported by its antioxidant is suitable combined in its use as a natural coagulant on tofu. The analytical method used in the antioxidant content testing using DPPH method is an easy, fast and sensitive method using DPPH free radical (1,1-diphenyl-2-picrilhidrazil). In antioxidant analysis required materials of extract, which high yield and purity consisting of extraction method of multilevel maceration extraction with 3 solvents (n-hexane, 70% of acetone and 96% of ethanol) 1: 3 solvent and solvent ratio and Ultrasonic Assisted Extraction (UAE). The result of the research showed that the extraction process using multilevel maceration extraction with high yield and purity. Determination of extract concentration for IC50 calculation measured by using a spectrophotometer so that the percentage of inhibition is 722,01 which concentration needed to 50 % can inhibit free radical in antioxidants analysis. The impact of research results is utilized optimally on extract moringa seeds with many benefits especially for health.

The Changes on Scale-Up Agriculture Business Transformation Process in Rural Area Devi Maulida Rahmah; Fahmi Rizal; Sarinarulita Rosalinda
Journal of Industrial and Information Technology in Agriculture Vol 1, No 1 (2017): AUGUST 2017
Publisher : Universitas Padjadjaran

This study aims to identify the changes in Scale-up Business Transformation Process in PT Malabar Kopi Indonesia. PT Malabar Kopi Indonesia is the largest coffee processing business unit in West Java, established in 2005. Initially, this coffee business was categorized to household-scale coffee processing business (Small enterprise scale) and currently the company has become a coffee processing business unit that exports coffee to various countries. The development of this business is eligible to be identify the business changes occured. This study was conducted through field observation and deep interview. The data were analyzed through historical analysis. Through historical analysis approach, all details in innovation process conducted by PT Malabar Kopi will be explained.The results show that the changes on scale-up transformation process is divided into 4 terms, namely product changes, process changes, technological changes, and organizational changes. Product changes occurred four times along the business established. Initially, the company produced cherry bean as the main product on 2005. Changes occurred due to the company's desire to meet the market demand and increase value-added of products on 2009, when started producing green bean and roasted bean. In 2014 they started producing instant coffee and increased the production quantity of Green bean and roasted bean to meet the international market through exporting activity. The Process changes occurred 4 times, it closely related to the product changes. The changes from wet process to dry process occurred on 20014 due to the company target which focused to export market. The change also occurred on 2017 when the dry process moved to the natural process due to the domestic market become the targeted on this year. Shortly, the process chanced occurred based on the market will be targeted. The Technological changes helped the company to get the good quality and quantity of product. In term of the organizational changes, it become the basic change to get the market expansion. Especially in 2014, in the initially formed of company that categorized into small and medium scale enterprises moved to large scale enterprise. Marked by the transformation into a limited liability company (PT). The changes that occur have an impact on the networking opportunity and develop a broader business. Here is the historical change of business form.

The Effects of the Addition of Banana Puree to the Total Number of Total Probiotic Bacteria, pH Value and Organoleptic Characteristics of the Synbiotic Yoghurt Made from Goat Milk and Banana Puree Nafila Fidina; Een Sukarminah; Debby Moody Sumanti
Journal of Industrial and Information Technology in Agriculture Vol 2, No 1 (2018): Agroindustry in Small Enterprises
Publisher : Universitas Padjadjaran

Synbiotic yoghurt is a yoghurt with the addition of prebiotics and lactic acid bacteria (LAB) that serves as probiotic which helps to improve digestion, able to survive in gastric acid condition and able to improve immune system. The milk that was used in this study is Saneen goat milk which has higher digestibility than cow milk. The banana used in this study will be processed into puree form. The purpose of study was to determine the concentration of banana puree on synbiotic yoghurt made from goat milk and banana puree with the best microbiological, pH value, viscosity and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. Synbiotic yoghurt was made with difference concentrations of banana puree of 25%, 50%, 75% and 100%. The 50% addition of banana puree produced the best synbiotic yoghurt with 4,15 pH, 9,43 Log cfu/ml and 9,16 Log cfu/ml total probiotic bacteria, and the organoleptic characteristics including color, flavor, taste, texture and overall appearance rather preferred by panelists.

Application Development To Manage Data And Information On Lettuce Production Companies Totok Pujianto; Andre Prayudha; Irfan Ardiansah
Journal of Industrial and Information Technology in Agriculture Vol 1, No 1 (2017): AUGUST 2017
Publisher : Universitas Padjadjaran

As a producer of lettuce plants, the company X (as a case object) needs to improve the information system more effectively and efficiently in order to support the increase of production. Therefore, it is necessary to build a management information system that provides information quickly and accurately. The implementation of this research using Waterfall Method. This research begins with the analysis of the needs of all users, then designing data flow diagrams, designing databases using SQL, entity relationship diagrams, normalization, the latter is the design of information structures including user interfaces. After that done programming activities using PHP programming language. This app is verified and validated. The information needs of the company are as follows: There are four parties as users of the information system; Information should be submitted and accessible as soon as possible; The manager can view the information of each division; To each division and vice versa; Managers can monitor the service level of marketing division and division of production; Each division can manage data; There needs to be model information about the agenda of each division. The app provides a shared menu for admins and users. Users are managers, marketing divisions, production divisions, and home packaging divisions. Each user has the same menu ie homepage, schedule, and reports. As for the manager plus menu monitoring. The final application prototype gives users satisfactory results. Each user is also given a menu to manage the database with features: inserting, searching, editing, and deleting data. The database comes with a dynamic and flexible user interface as a medium of data exchange and information between relevant divisions and media support in decision-making at the managerial level. Keywords— lettuce production, lettuce production database, production information system

Study of The Use of Composite Flour Waste of Bean Sprouts Skin with Ganyong Flour (Canna edulis Kre.) Against The Characteristics of Probiotic Biscuit Florentina Dwi Putri; Indira Lanti Kayaputri; Heni Radiani Arifin
Journal of Industrial and Information Technology in Agriculture Vol 2, No 1 (2018): Agroindustry in Small Enterprises
Publisher : Universitas Padjadjaran

The skin of bean sprouts is a waste in the process of green beans into sprouts, while ganyong is a typical local tuber of west java which is very rarly used. Waste of bean sprouts has high fiber and protein content, while ganyong has high carb content. Both raw materials have potential to be processed into a probiotics biscuit products. Biscuit probiotics is a biscuit that has a probiotic content that is instrumental in human body digestion. This research aims to set the offset of composite waste skin of bean sprouts and ganyong flour with good characteristic and liked by the panelist. Research method are conduct experimental by using random block design continued with Duncan test. The treatment used is a variety of formula waste skin of bean sprouts flour (TLKT) : ganyong flour (TG : flour (TT); (P1) 20%:60%:20%, (P2) 30%:50%:20%, (P3) 40%:40%:20% against the total weight of biscuit probiotics dough. The source of probiotic is obtained from adding freeze dried culture in mother culture form. Probiotic biscuits’ organoleptic characteristic were testing through hedonic test by 15 semi-trained panelist. Research results shows the difference of those TLKT and TG gives a real different influence against taste, but give not real different against color, aroma, visibility, texture, after taste of probiotic biscuit. Probiotic biscuit formula P2 (30% TLKT:50% TG) selected as the best treatment also liked a bit by the panelist. Keywords: freeze dried, ganyong flour, probiotic biscuit, skin waste of bean sprouts flour

Ozonation Pretreatment Evaluation for Xylanase Crude Extract Production from Corncob under Solid-State Fermentation Efri Mardawati; Surya Martha Pratiwi; Robi Andoyo; Tita Rialita; Mochamad Djali; Yana Cahyana; Een Sukarminah; In-In Hanidah; Imas Siti Setiasih
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Xylanases are highly exploited enzyme in industries, including food and chemical industry. Xylanases can be utilized in catalyzing the endohydrolysis of 1,4-β-xylosidic linkages in xylan, lignocellulosic component to produce xylose-monomer. This research aims to optimize xylanase production from alternative substrate, corncob. Corncob contains 41.17% of hemicellulose, polymer of xylan. Xylanases are produced through solid state fermentation by Trichoderma viride. Ratio between substrate and moistening solution was 0.63 g/mL with fermentation temperature 32,8OC. Variables varied include incubation time and pretreatment (using autoclave, ozonation, combination of ozonation and autoclave, also without pretreatment). Xylanase activity was measured by DNS method using 1% of xylan as substrate standard. The result showed that the best incubation time is 36 h with 14403.8707 U/mg protein for specific xylanase activity by using autoclave as pretreatment. Ozonation pretreatment process can increase the enzyme activity of xylanase.

Xylitol Production from Oil Palm Empty Fruit Bunches (OPEFB) Via Simultaneous Enzymatic Hydrolysis and Fermentation Process Efri Mardawati; Nadya Maharani; Dwi Wahyudha Wira; Budi Mandra Harahap; Tri Yuliana; Een Sukarminah
Journal of Industrial and Information Technology in Agriculture Vol 2, No 1 (2018): Agroindustry in Small Enterprises
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jiita.v2i1.25064

Oil palm empty fruit bunches (OPEFB) are the waste of palm oil processing and lignocellulosic biomass that can be used as raw material for xylitol production. In this research, bioconversion of xylitol using the Simultaneous Saccharification and Fermentation (SSF) process in one reactor with a short time and could save the cost. Pretreatment requires to degrade the lignin compound with thermal pretreatment. Hydrolysis of OPEFB performs enzymatically by commercial xylanase enzyme that is Cellic Htec2 and continued with fermentation by yeast Debaryomyces hansenii. The research used experimental and descriptive analysis that covers of variation of OPEFB substrate concentration (7.5%, 10%, 15%, 20%) on specific growth rate (µ), the yield of xylitol and substrate utilization. The results showed that an increase of OPEFB substrate concentration affected by the increase of specific growth rates (μ) are 0.091/h, 0.094/h, 0.095/h and 0.126/h. It also affected to the decreasing of xylitol yield on 42 hours fermentation are 0.201 g/g; 0.189 g/g; 0.170 g/g; and 0.104 g/g.

Page 2 of 2 | Total Record : 17

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Abstract

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Contact Name
Totok Pujianto

Contact Email
totok.pujianto@unpad.ac.id

Phone
-

Journal Mail Official
totok.pujianto@unpad.ac.id

Editorial Address
-

Location
Kota bandung,

Jawa barat

INDONESIA