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Ahmad Rifqi Fauzi
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Jurnal Bioindustri
Published by Universitas Trilogi
ISSN : -     EISSN : 26545403     DOI : 10.31326
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Bioindustri merupakan publikasi ilmiah yang diterbitkan oleh Fakultas Bioindustri Universitas Trilogi, Jakarta sebagai media penyebarluasan dan pertukaran informasi hasil penelitian atau ulasan ilmiah di bidang agroekoteknologi (budidaya pertanian, pemuliaan dan genetika, dan pascapanen), agribisnis (ekonomi pertanian, sosial ekonomi, kebijakan pertanian, pemasaran produk pertanian, penyuluhan dan supply chain) dan teknologi pangan (kimia pangan, biokimia pangan, rekayasa proses pangan dan mikrbiologi pangan).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Agronomi dan Ilmu Tanaman
Articles 116 Documents
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URGENCY, ROLES, AND PRACTICES OF AGRO-EDUTOURISM BASED ON INTEGRATED FARMING SYSTEM Sumiasih, Inanpi Hidayati
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 1
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i1.2716

Abstract

Due to increasing interest in agroedutourism, sustainable agroedutourism is predicted to become a major future tourism trend in Indonesia. Expert survey results in 2023 and 2024 indicated a consistent tourism trend, with environmentally friendly tourism increasing by 46.15%. This trend is primarily driven by growing environmental awareness, which encourages tourists to choose sustainable destinations and tourism activities. A potential solution to those issues can be achieved through the  agroedutourism management using an integrated farming system. A case study conducted at Attaqie Farm Agroedutourism, which implements an integrated farming system, demonstrated that educational programs and tourism activities were highly effective in improving environmental awareness and understanding. Through hands-on activities like planting, maintaining crops, producing SNI-standard organic fertilizer, and harvesting, youth gained a deeper understanding of plant life cycles, biodiversity, and plants' role in improving air and soil quality. This management approach provides educational, functional, and aesthetic value through various integrated farming activities, including horticultural crop production (starfruit and vegetables), aquaculture cultivation using a biofloc system, and livestock farming using a raised-floor housing system. The application of compost derived from starfruit waste to support sustainable agriculture at Attaqie Farm Agro-edu-tourism showed that this practice reduced inorganic fertilizer use by 50% in pakcoy grown under a vertical cultivation system and by 25% in butternut cultivation. Furthermore, the application of liquid organic fertilizer at a concentration of 9 ml/L resulted in a mustard green shoot weight 20% higher compared to the control treatment without fertilization. 
OCTOPUS EXPORT PERFORMANCE ANALYSIS (Octopus sp) PT AGRITA BEST SEAFOOD Muh. Karim; Tri Novita
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Vol 8, No 2 (2026): JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i2.2859

Abstract

The fisheries sector makes a substantial contribution to national economic development, notably through the export of octopus (Octopus sp.) commodities. PT Agrita Best Seafood serves as a major exporter of frozen octopus to the United States, the European Union, and Japan. This study examines the export performance and national competitiveness of Indonesian octopus enterprises through the application of Analytic Hierarchy Process (AHP), Revealed Comparative Advantage (RCA), and Constant Market Share (CMS) methodologies. Findings from the AHP indicate that export demand is the principal factor, with a weight of 0.245. The RCA index ranks Indonesia as the world’s second-largest exporter of frozen octopus, with a score of 6.46. Results from the CMS analysis demonstrate positive contributions from both composition and competitiveness effects. To further enhance export performance, governmental policy interventions are recommended, including quality assurance, streamlined licensing procedures, support for small and medium-sized enterprises, market expansion, and improved data transparency. Moreover, collaborative engagement between governmental bodies and industry stakeholders is vital to sustainably reinforce the international competitiveness of Indonesian octopus commodities.
UTILIZING CORN AS A TEMPE INGREDIENT: DIVERSIFICATION INTO TAPIOCA TEMPE CHIPS Nurhasanah Nurhasanah; Oke Anandika Lestari; Lucky Hartanti
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Vol 8, No 2 (2026): JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i2.2241

Abstract

Tempe tapioca chips are chips made from soybean or other raw materials and mixed with yeast and tapioca, then fermented to a solid form like tempeh, and fried before consumption. The legume group (soya) is high in the amino acid lysine, but low in the amino acid methionine, as opposed to cereals. Therefore, the combination of soya with corn in the manufacture of tempe tapioca chips can potentially complement the nutrition of the final product. The objective of the study was to obtain the addition of tapioca that produces the best physicochemical and sensory characteristics of tempe tapioca chips. This research used Randomised Group Design (RAK) with 4 treatment levels, namely 25g (20%), 50g (33%), 75g (43%), and 100g (50%). Based on the results of the study, the best tempeh tapioca chips were added with 50g (33%) tapioca with the results of moisture content of 2.69%, acid insoluble ash content of 0.03%, protein content of 14.72%, crispness of 45.71% and had descriptive sensory characteristics of yellow colour, mild flavour, mild tempeh taste, crisp texture and preference level.
THE EFFECT OF SUCROSE CONCENTRATION ON THE QUALITY AND ORGANOLEPTIC OF DRIED CANDY TOMATOES Jufrinaldi Jufrinaldi Jufrinaldi; Suwoto Suwoto; Dicky Tri Jatmiko; Agus Salim Afrozi; Anton Fathoni; Tasya Nia Triani Bate'e
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Vol 8, No 2 (2026): JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i2.2527

Abstract

Tomatoes are a high-value horticultural product but are easily damaged and tend to have a short shelf life. Processing tomatoes into candied tomatoes is one way to extend the shelf life of tomatoes. However, tomato processing such as the addition of sucrose can affect the quality and consumer acceptance. This study was designed using a complete randomized design with 1 variable, namely sucrose concentration of 20, 30 and 40%. The stages of this study consisted of sampel preparation, making candied tomatoes and characterizing candied tomatoes including water content, vitamin C, sucrose, and color and organoleptic tests. The results of the analysis showed that there were significant differences between each treatment with sucrose concentrations of 20, 30 and 40% with moisture content variations of sucrose addition to the moisture content of 25.53, 18.78 and 15.40%, total sucrose content worth 28.95, 41.10 and 50.56%, vitamin C content of 5.60, 4.59 and 3.65%, respectively. Color characteristics also showed significant differences, including Lightness of 39.25, 31.30, and 29.02, a* of 4.14, 13.29, and 8.75, b* of 5.83, 7.57, and 6.54, Chroma of 7.47, 15.35, 11.27, hue of 58.14, 29.70, and 43.83, Whiteness Index of 38.80, 29.62, 28.18 and Browning Index of 23.18, 56.45, and 45.23 respectively. And the organoleptic test results showed that the 20% sucrose content treatment tended to be the most preferred with a favorability score of 3.45.
DIVERSIFICATION OF TAPIOCA TEMPE CHIPS WITH MUNG BEANS Aruntari Junimdiyan; Oke Anandika Lestari; Lucky Hartanti
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Vol 8, No 2 (2026): JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i2.2244

Abstract

Tapioca tempeh chips are chips made from fermented tempeh together with tapioca. As an effort to diversify raw materials, a formulation of soybeans with mung beans 80:20 was carried out. Thus, an optimum ratio of tapioca and total beans is needed in making soybean-mung bean tapioca tempeh chips. This study aims to obtain the best tapioca concentration based on the physicochemical and sensory characteristics of soybean-mung bean tempeh chips. The treatments used were the ratio of tapioca:total beans, namely 1:4, 1:2, 3:4 and 1:1. The best treatment in the study of soybean-mung bean tempeh chips with the addition of tapioca was the treatment of tapioca:total beans ratio of 1:2. The physicochemical and organoleptic characteristics of the best treatment (tapioca:total beans ratio of 1:2) had a water content of 2.81%, protein content of 15.24%, acid insoluble ash content of 0.009%, free fatty acids of 2.50%, crispness of 36.78. The best soybean-mung bean tempeh chips with the addition of tapioca have descriptive sensory characteristics, namely brownish color, typical tempeh taste, slightly unpleasant aroma, crunchy texture and overall preference.
EVALUATION OF HACCP IMPLEMENTATION FOR FOOD SAFETY HAZARD CONTROL IN PORANG FLOUR PRODUCTION AT PT XYZ Dede Saputra; Indra Akbar Dilana; . Rahmawati
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Vol 8, No 2 (2026): JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i2.2920

Abstract

Food safety is an important aspect of konjac flour processing because physical, chemical, and biological hazards may occur from raw material receiving to the final product. This study aimed to evaluate the implementation of the Hazard Analysis and Critical Control Point system in konjac flour production at PT XYZ based on the General Principles of Food Hygiene of Codex Alimentarius CXC 1-1969 Rev.5-2020, identically adopted as SNI CXC 1-1969:2021. The study involved field observations, assessment of Good Manufacturing Practices covering 114 items across 13 aspects using a 0–4 scale, hazard identification and analysis, determination of critical control points using the Codex Alimentarius decision tree, and establishment of critical limits, monitoring procedures, corrective actions, and verification. The results showed that the highest Good Manufacturing Practices deviation score was 60 points, categorized as minor severity. Hazard analysis identified the metal trap with a magnetic strength of 12,000 Gauss as a critical control point for controlling physical hazards from metal fragments. The critical limit was established based on the metal trap's ability to capture metal contaminants, ensuring that the final product was free from metal contamination. Monitoring was conducted at the beginning of each shift using test samples and verified by the production supervisor. The implementation of the Hazard Analysis and Critical Control Point system strengthened food safety hazard control, although improvements in critical control point monitoring consistency and sanitation programs remain necessary.

Page 12 of 12 | Total Record : 116

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