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Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian
Published by Universitas Halu Oleo
ISSN : -     EISSN : 27215709     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian adalah jurnal yang terfokus pada bidang teknologi dan manajemen industri pertanian, teknologi pertanian, keteknikan pertanian, dan teknologi pangan, diterbitkan oleh Jurusan Ilmu dan Teknologi Pangan Fakultas Pertanian, Universitas Halu Oleo Kendari bekerjasasama dengan PERTETA (Perhimpunan Teknik Pertanian) Sulawesi Tenggara.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 106 Documents
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Analysis of Leading Plantation Commodities Using The AHP (Analitycal Hierarchy Process) Method in West Muna District Muhammad Fadholl Ichsan; La Rianda; Sukmawati Abdullah
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 3, No 3 (2022): Desember - Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v3i3.26797

Abstract

This study aims to analyze superior plantation commodities using the AHP (Analytical Hierarchy Process) method in West Muna Regency. This research was conducted from October to December 2022 on superior plantation commodities in West Muna Regency. Data collection was carried out using interviews, questionnaires, and documentation. The results showed that the priority criteria for superior plantations in the development of superior plantation commodities in West Muna Regency included land suitability (KL) of 0.076, market orientation (OP) of 0.152, added value (NT) of 0.022, local government policy (KPD) of 0.118, environmentally friendly (RL) of 0.036, contribution to community income (KTPM) of 0.222, and feasibility for business development (LBPB) of 0.304. The leading plantation commodities in West Muna Regency had the highest weights, showing coconut (0.466), cashew (0.282), and cocoa (0.251).
Evaluation of Chocolate Drink Processing Process Related to Guarantee of Halal Products (Case Study on CV. Sultan Agro Maritim Industri in Kendari City) Susanto, Riki; Rianda, La; Thamrin, Thamrin
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 2 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i2.29500

Abstract

This research aims to evaluate the Chocolate Drink Processing Process of Halal Product Guarantees (Case Study: CV. Sultan Agro Maritim Industri in Kendari City). The research was designed using a case study method with a qualitative approach. Data collection was carried out using interviews, observation, and recording tape studies. The research results show that there are 3 research focus points, including (a) halal ingredients, (b) production facilities, and (c) products found in the chocolate drink processing process. Types of raw materials used (cocoa powder), cocoa beans, production facilities (supply of ingredients, processing, storage, packaging, sales), and products (chocolate drinks). Several factors influence the guarantee of halal products in the process of making chocolate drinks, including ingredients, products, and production facilities. The materials used are halal in terms of their substances, how to obtain the materials, and how they are processed. There are no products produced with brands or names that lead to haram, and sensory characteristics such as smell and taste are avoided in haram products. The same thing also applies to the production facilities used in making chocolate drinks, which are protected from haram ingredients, maintain cleanliness and purity, and ensure that there is no contamination from haram materials or products.
The Effect of Liquid Organic Fertilizer Concentration on Kirinyuh Leaves on the Growth and Production of Cabbage Plants (Brassica Oleracea Var. Capitata) Anti, Wa Ode; Roswuro, Roswuro; Hidayat, La Ode; Ramisa, Starni; Finalti, Finalti
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 5, No 1 (2024):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v5i1.35555

Abstract

This research aims to determine the effect of the concentration of liquid organic fertilizer made from kirinyuh leaves on the growth and production of cabbage plants. The research was conducted in Bangkali Village, Watopute District, Muna Regency, Southeast Sulawesi Province, from June to September 2022. The materials used included K-K Cross hybrid cabbage seeds, kirinyuh leaves, EM4, brown sugar, water, and goat manure. The tools used were buckets, measuring tapes, gembors, hoes, tembilang, machetes, warings, analytical scales, boards, label paper, cell phone cameras, and writing tools. The research was structured based on a Randomized Block Design (RAK) with five treatments: without liquid organic fertilizer made from kirinyuh leaves (K0), liquid organic fertilizer made from kirinyuh leaves with a concentration of 80 ml L-1 of water (K1), liquid organic fertilizer made from kirinyuh leaves with a concentration of 90 ml L-1 of water (K2), liquid organic fertilizer made from kirinyuh leaves with a concentration of 100 ml L-1 of water (K3), and liquid organic fertilizer made from kirinyuh leaves with a concentration of 110 ml L-1 of water. The parameters observed were plant height (cm) at 3, 6, and 9 weeks after planting, number of leaves (strands) at 3, 6, and 9 weeks after planting, age of crop emergence (days), crop diameter (cm) at 9, 10, 11, and 12 weeks after planting, crop weight (grams), and production (tons/ha). The results of the research showed that the application of liquid organic fertilizer made from kirinyuh leaves had a very significant effect on plant height, number of leaves, age at which the crop emerged, crop diameter, crop weight, and cabbage production. The treatment with a concentration of 110 ml L-1 of water provided the best growth and production of cabbage, with an average of 30.72 tons/ha.
Analysis of Determining Priority for Leading Agricultural Commodities in Supporting Industrial Development Planning in North Buton Regency Alwi, La Ode; Gafaruddin, Abdul; Herdhiansyah, Dhian
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 3 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i3.45221

Abstract

This research aims to analyze the priority determination of selected superior agricultural commodities that support industrial development in North Buton Regency. The type of data used in this research consists of primary data and secondary data. Primary data was obtained from various respondents' statements through Focus Group Discussions (FGD), while secondary data was obtained from various literature and other references that support this research. Data analysis used in this research was through a Comparison Analysis approach based on Multicriteria decision-making (MCDM), with various criteria, namely base commodities, land suitability; economic and financial feasibility, socio-cultural feasibility; and the existence of national and regional policies. The research results show that the main priority commodities selected for food crops and secondary crops are field rice commodities, while plantation and fishery commodities are coconut and capture fisheries commodities respectively. Meanwhile, the determination of priority leading industries in North Buton Regency includes; the rice flour processing industry, food feed industry, livestock industry, VCO industry, desiccated coconut (DC) industry, charcoal/activated carbon industry, coconut fiber industry, fish processing and packing industry.
Processing and Bread Making in Sari Mart's Household Industry in Anggoeya Kelurahan, Poasia District Kendari City Sailila, Annur Babatia; Herdhiansyah, Dhian; Syukri, Muhammad; Asriani, Asriani
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 2 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i2.24767

Abstract

This research aims to determine the process of processing and making bread at the Sari Mart Home Industry in Anggoeya Village, Poasia District, Kendari City. Data collection was carried out using interview and documentation methods. The analysis used is descriptive. Based on research results, the production process of the Sari Mart Home Industry bread business starts with the process of providing raw materials of 100 kg of wheat flour for all flavor variants, weighing the ingredients according to the measurements using one worker, the mixer process of 1 unit of machine with a capacity of 15 kg, the molding process according to the size of 1 machine unit using one worker, the topping filling process using one worker, the developing process taking a maximum of 5 hours, the oven process taking a maximum of 30 minutes with a temperature of 1800 cc, and the packaging process using three workers.
Characteristics of Cocoa Farming Households in the ICARE (Integrated Corporation of Agricultural Resources Empowerment) Area East Kolaka Regency Alam, Nur; Wahab, Abdul; Herdhiansyah, Dhian; Zainuddin, Yuliani; Ma’suf, Assayuthi; Kunta, Tamrin
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 3 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i3.42717

Abstract

The research aims to determine the characteristics of cocoa farming households in the ICARE (Integrated Corporation of Agricultural Resources Empowerment) area of East Kolaka Regency. Activities to assess the characteristics of existing cocoa farming households using a survey approach. The research results show that the characteristics of cocoa farming households in the ICARE area consist of (1) internal characteristics of cocoa farmers: (a) average farmer age 49.22 years; (b) the average farmer's formal education is 9 years; and (c) farmer experience in cocoa farming, namely around 24 to 25 years; (2) external characteristics of cocoa farmers: (a) average land ownership is 1.80 ha; (b) the maximum age of cocoa plants cultivated by farmers in Aere District is 10 years to 14 years and in Lambandia District around 42 percent of farmers cultivate them; (c) meanwhile for the Sulawesi 1 (S1) cocoa type, farmers are less cultivated; (d) the use of fertilizers, namely urea, ZA and Phonska. Pests and diseases include fruit rot disease (Phytophthora palmivora), cocoa fruit borer (Conopomorpha cramerella), cocoa fruit sucker (Helopeltis SPP); e. the number of family members owned by cocoa farmers generally consists of 4 people; (f) the condition of equipment and infrastructure owned by cocoa farmers in the ICARE area is generally still suitable for use.
Analysis of Development of Chicken Meatballs Using The Quality Function Deploment (QFD) Method (Study Case: Hasnia Chicken Meatballs Business in Tahandouna Village Poasia District Kendari City) Arman, Arman; Rianda, La; Rosmawaty, Rosmawaty
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 2 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i2.39146

Abstract

This study aims to (1) determine the process of processing chicken meatball products and (2) determine the process of developing chicken meatball products using the QFD (Quality Function Deployment) method in the Hasnia Chicken Meatball Business in Rahandouna Village, Poasia District, Kendari City. The determination of the sample is done by purposive sampling. The results showed that the process of producing chicken meatballs in the Hasnia Chicken Meatball business contained eight stages, which were in accordance with the literature. The eight stages were: raw material preparation, chicken cleaning, chicken meat crushing, dough making, dough forming, cooking, product cooling, and product packaging. Hasnia Chicken Meatball product development obtained 26 attributes, obtained 6 main priority attributes in fulfilling needs with the highest value of each type of attribute, (1) include the expiration date with a value of 16.28 (7.23%), (2) delicious aroma of chicken meatballs and appetizing with a value of 8.57 (3.81%), (3) chicken meatball products have a superior taste compared to other places with a value of 8.14 (3.61%), (4) chicken meatball products sold are superior to other products with a value of 7.71 (3.42) %), (5) the price of chicken meatballs corresponds to the price with a value of 7.33 (3.26%), (6) the texture attribute of the chicken meatballs is chewy with a value of 7.26 (3.22%).
Risk Management Analysis of Tofu Production (Case Study of Ainul Tofu Business in Taliabu Island Regency) Halim, Herlin; Rianda, La; Indarsih, Yusna
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 5, No 1 (2024):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v5i1.45380

Abstract

This research aims to identify the risks of tofu production in the Tofu Ainul business, find out the prioritized risks, and determine the priority of alternative risk mitigation strategies for tofu production in the Tofu Ainul business in Taliabu Island Regency using the Failure Mode and Effect Analysis (FMEA) method to determine the highest risks and the Analytical Hierarchy Process (AHP) method to determine alternative risk mitigation strategies. The results of this research show that there are 16 types of risks, with the highest RPN in the raw material variable, namely the risk of fluctuating soybean raw material prices with an RPN of 194.7; in the production process variable, the risk of dust and foreign object contamination with an RPN of 56.6; and in the finished product variable, the risk of late delivery of tofu with an RPN of 120.0. The results of calculating alternative risk mitigation strategies for tofu production at the Ainul Tofu Business using the AHP method obtained 3 alternative strategy recommendations for reducing risks in tofu production. The alternative mitigation strategies are establishing cooperation (contact arrangement) with soybean farmer groups for the raw material variable with a weight of 0.470, improving sanitation in the tofu processing production area for the risk of the production process variable with the highest weight of 0.372, and choosing a reliable and timely delivery service for the risk of the finished product variable with the highest weight of 0.547.
Mechanical Characteristics of Plastic Films Made from Potato Peel Waste (solanum tuberosum L.) with Variations of Acetic Acid and CMC Rahmawati, Fira; Hakim, Muhammad Fahmi; Ni’mah, Kamilah Pathun
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 3 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i3.45193

Abstract

West Java produces 1,3 thousand million tons of plastic waste per year. Synthetic plastics have component materials that are not environmentally friendly and can decompose for 20 years, therefor handling is required to overcome the accumulation of plastic waste. 3R (reduce, reuse, recycle) is applicable way example using plastic materials that are easily decomposed. Starch in potato skins can be used as a material for bioplastics components, the purpose of this research is to make plastic films made from potato peel waste (Solanum tuberosum L.), as an alternative natural polymer to alternate petroleum materials. Various concentrations of acetic acid (1% and 2%) and variations of carboxymethyl cellulose (1,5 gr and 2,1 gr) were added to the samples and two repetitions, the result of all is 10 samples. Firstly the potato skins were extracted to extract the starch, then the starch was dried at 40 oC for 8 hours. The procedure for making plastic film is to mix the raw materials and gelatinization at 70 oC for 120 minutes. The plastic film is shaped, dried and finally, it does a mechanical test. The research shows that variations of acetic acid and CMC can increase the mechanical properties of tensile strength, elongation at break, thickness, and water uptake. The best plastic film composition was produced using 1% acetic acid and 2,1 gr CMC. The sample has a tensile strength value of 15,72 N/mm2, elongation at break of 14,29%, thickness of 146,17 µm, and water absorption of 365%.
Analysis of Product Development of Mango Fruit Juice Drink Using QFD (Quality Function Deployment) Method in Msme "So Food Drink" Kendari City Awaliyah, Sitti Hajjah; Sarinah, Sarinah; Sakir, Sakir
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 4, No 2 (2023):
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v4i2.28557

Abstract

This research aims to analyze the development of mango fruit juice products using the Quality Function Deployment (QFD) method. Determining the research location was carried out purposefully. Data was collected using observation, questionnaires, interviews, and documentation methods. The analysis method used is Quality Function Deployment (QFD). The results of the research show that in the process of developing the mango fruit juice drink product brand "So Food Drink" using the QFD method, it was found that the priorities for development were in accordance with the desires and needs of consumers, respectively, including: ((1) Listed expiry date (11.20% ), (2) Product durability at room temperature (10.07%), (3) Attractive packaging design (8.89%), (4) Ease of obtaining mango fruit juice drink products (8.44%), ( 5 Does not use dangerous ingredients (7.96%), (6) Unchanged taste (7.85%), (7) Sweet taste (7.85%), (8) Has a long shelf life in the refrigerator (7.79%), (9) Thick texture (7.70%), (10) Has a brand label (7.58%), (11) Economical packaging (7.49%), and (12) Does not there is a sour taste (7.19%). The technical requirements or technical response of the "So Food Drink" brand mango fruit juice drink product to fulfill consumer desires and needs start with (1) sorting the mango fruit, (2) mixing or crushing the fruit, (3) packaging or labeling, (4) shelf life or temperature, and (5) marketing or promotion.

Page 9 of 11 | Total Record : 106

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