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INDONESIA
Jurnal Teknologi Industri Pertanian
Published by Institut Pertanian Bogor
ISSN : 02163160     EISSN : 22523901     DOI : 10.24961/j.tek.ind.pert
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Engineering Industrial & Manufacturing Engineering
The development of science and technology in agriculture, has been instrumental in increasing the production of various agricultural commodities. But climate change is also uncertain world led to decreased agricultural productivity. World energy crisis resulted in higher prices of agricultural commodities due to competition between food and energy are higher. Efforts to utilize biomass (agricultural products) has started a lot of research, not only as raw material for bioenergy, but also in an attempt to exploit agro-products into valuable economic products, and realize clean production in agro-industry.
Arjuna Subject : -
Articles 646 Documents
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PENGEMBANGAN PRODUK “BERAS ANALOG” UNTUK MENINGKATKAN PENERIMAAN PASAR Dian Novitasari, Aji Hermawan, dan Titi Candra Sunarti
Jurnal Teknologi Industri Pertanian Vol. 27 No. 2 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

The “analog rice” (artificial rice) is a new product that has difficulties to enter the Indonesian market. The aim of this research was to analyze the development of the analog rice to enter the market. The steps were divided into three stages, i.e. to analyze the attributes considered in purchasing rice grain, to analyze the level of satisfaction and dissatisfaction of the analog rice attributes, and to analyze the development priority of the analog rice attributes. The data were collected by interview and survey questionnaire. The data were processed using descriptive analysis, quantitative analysis, category frequency distribution, Kano method, and analysis of quality improvement index. This research resulted in that there were 17 attributes to be considered by respondents in purchasing rice grain. Fragrance was the analog rice attribute that had highest satisfaction effect, cleanliness was the analog rice attribute that had highest dissatisfaction effect, and the large size of grain was the analog rice attribute that had lowest satisfaction and also lowest dissatisfaction. The development priority of the analog rice attributes included good taste, economical price, fragrance, sticky texture, and product consistency after cooking.Keywords: artificial rice, food diversification, Kano method, product development
EKSTRAKSI MINYAK DAN RESIN NYAMPLUNG DENGAN CAMPURAN PELARUT HEKSAN-ETANOL Ika Amalia Kartika, Desita Dwi Kurnia Sari,Auradelia Febrian Pahan, Ono Suparno,Danu Ariono
Jurnal Teknologi Industri Pertanian Vol. 27 No. 2 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Calophyllum seeds are potential to be used as raw material for vegetable oil production due to their high oil content (75.1% db). In addition, Calophyllum seeds contain resin consistingbeneficial phenolic compounds for health. In this study, Calophyllum seeds were extracted using hexane-ethanol mixture to investigate oil and resin yields and their physicochemical properties, and to obtain the best process condition in oil and resin production from Calophyllum seeds. Experiment was carried out using randomized complete design with threefactors, i.e. extraction times (5-7 h), temperatures (40-50°C), and hexane to ethanol ratios (2:4, 3:3 and 4:2). The result of variance analysis showed that extraction time and hexane to ethanol ratio affected significantly on oil and resin yields, density, acid and iod values, whereas temperature influenced only on oil yield, density and acid value. Best oil (58.2%) and resin (16.2%) yields were respectively obtained at 5h extraction time, 50°C temperature and 4:2 hexane to ethanol ratio, and 5hextraction time, 40°C temperature and 2:4 hexane to ethanol ratio. At these optimum conditions, the oil had acid value of 14.89 mg KOH/g, iodine value of 60.75 g iodine/100 g, viscosity (25°C) of 71.46 mPa.s, and density (25°C) of 0.86 g/cm3. On the other hand, the resin had acid value of 133.76 mg KOH/g. Keywords: Calophyllum, extraction, ethanol, hexane, oil, resin
PEMURNIAN MONO-DIASILGLISEROL HASIL ESTERIFIKASI PALM FATTY ACID DISTILLATE DAN GLISEROL DENGAN EKSTRAKSI PELARUT-SAPONIFIKASI DAN DISTILASI MOLEKULER Riri Mardaweni, Dwi Setyaningsih, dan Meika Syahbana Rusli
Jurnal Teknologi Industri Pertanian Vol. 27 No. 2 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Mono-diacylglycerol (M-DAG) is one of potential palm oil derived products to be developed. Palm Fatty Acid Distillate (PFAD) and glycerol esterification using Methyl Ester Sulfonic Acid (MESA) catalyst produced M-DAG that consist of Free Fatty Acid (FFA) and Triacylglycerol (TAG) fractions. FFA and TAG fractions can reduce the M-DAG emulsifier quality. Therefore, purification process is needed to eliminate FFA and TAG fractions. The purpose of this research was to improve the M-DAG emulsifier quality by purification process. The purification was performed in two ways: solvent extraction - saponification and molecular distillation. Solvent extraction - saponification was done with the addition of 0, 10, 15 and 20% (w/w) NaHCO3. The result showed that the addition of 20% (w/w) NaHCO3 was the best treatment. It was able to produce 43.52% yield of M-DAGconsisted of 44.48% Thin-Layer Chromatography (TLC) in FFA+TAG composition, 31.05% MAG, 24.47% DAG, melting point of 44.83oC, free fatty acid level of 19.43%, pH value of 6, emulsion stability of 51.21% for 12 hours, has a white color, dry texture, and odorless. The molecular distillation at temperature of 100-180oC on purification process was carried out to separatethe FFA. Molecular distillation had produced distillate and residue. Molecular distillation was an effective process to separate the FFA from M-DAG whereas produced 96.09% of FFA from distillation flow.Keywords : glycerol, molecular distillation, palm fatty acid distillate, purification, saponification
PROSES PEMBUATAN PASTA BAWANG MERAH (Allium cepa var. aggregatum) DAN PENENTUANUMUR SIMPANNYADALAM KEMASAN GELAS Niken Ayu Permatasari, Indah Yuliasih, dan Ani Suryani
Jurnal Teknologi Industri Pertanian Vol. 27 No. 2 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Shallot is a commodity that is widely used as a spice. The unstable supply and price of shallot causes it requires some further processing. The alternative of shallot processing is shallot paste. The aims of this study wereto develop shallot paste formula which had a strong aromaas well as determination of shelf life in a glass jar. This study has several steps, i.e. preparation and characterization of fresh shallot, processing shallot paste, and determination of shelf life shallot paste in glass jar with the ESS (Extended Storage Studies) method. This main research used completely randomized design with two factors: first, the ratio of fresh shallot and shortening, and second, emulsifier concentration. The ratio of fresh shallot and shortening were 2:1, 3:1 and 4:1 with emulsifier concentration of 2, 3 and 4% for each ratio of fresh shallot and shortening. The statistical analysis showed that the ratio of fresh shallot and shortening affected theFFA (free fatty acid) value. Concentration of emulsifier and interaction between emulsifier concentration and ratio of fresh shallot and shortening affected VRS (volatile reducing substance) content of shallot paste. The best shallot paste treatment determined was the ratio of fresh shallot and shortening of 3:1 with emulsifier concentration of 4%. Shelf-life of packaged shallot paste in glass jar was 10 days at temperature 30, 40 and 50oC. During the storage, FFA value increased and VRS value decreased along with the increase in storage temperature. The increased of FFA value was caused by fat hydrolysis during storage, while the VRS value decreased due to the evaporation of sulfur compounds as flavor components in shallot paste during stir frying. Keywords : shallot paste, emulsifer, shortening, shelf life 
PREFERENSI KONSUMEN DAN STRATEGI PEMASARAN PRODUK PUREE BAYAM ORGANIK STUDI KASUS DI CV. ADDIN ABADI BOGOR Ernita Dian Puspasari, Ma’mun Sarma, dan Mukhamad Najib
Jurnal Teknologi Industri Pertanian Vol. 27 No. 2 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Growing population make public consumtion in term of foods becoming more complex, resulting in the opportunities to produce new product. One of them is producing new product from vegetables, which is now widely grown variety of organic vegetables. This is an opportunity to produce a new product are made from organic spinach. The purpose of this research is to identify the characteristics of a new product of organic spinach puree; analyze consumer preference; and formulate marketing strategies on the new product of organic spinach puree. In this research, the analysis performed includes descriptive analysis; conjoint analysis to know consumer preference consisting of packaging and flavors; and Analytical Hierarchy Process (AHP) to formulate marketing strategy for the new product of organic spinach puree. The result showed that as many as 96 respondents of 100 total respondents used as the sample claimed to be interested in the new product. The analysis result of consumer preference using conjoint analysis show that the packaging is the most important attribute for consumer to make purchasing decision. For the best combination of choice attributes is organic spinach puree with melon flavors and packaging in sachet. According to the AHP method which has been done, a strategy to strengthen business colaborations or partnerships is an alternative strategy to be a priority in the marketing of organic spinach puree. Keywords: analytical hierarchy process, consumer preference, marketing strategy, organic spinach puree
KONSISTENSI PRODUKSI NATA DALAM MEDIA FERMENTASI YANG MENGANDUNG HIDROLISAT UBI KAYU Lutfansyah Muchtar, Nisa Rachmania Mubarik, dan Antonius Suwanto
Jurnal Teknologi Industri Pertanian Vol. 27 No. 2 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Nata de coco is known as a gelatinous substance, white to creamy-yellow, firm, glossy and not sticky, produced by some bacteria, which forms on the surface of coconut water medium during fermentation. Acetobacter xylinum (current name: Gluconacetobacter xylinus) is the common bacteria which synthesized nata de coco. Besides coconut water, there are some alternatives for making nata, such as cassava. Gluconacetobacter sp. was employed in this study to produce nata de coco from cassava hydrolysate medium (U) and compared it qualitatively and quantitatively to coconut water medium (K). In U medium, glucose was the main product derived from hydrolysis of cassava. Fermentation was conducted three times with each former fermentations became sources of inocula for the next fermentations, respectively. All data were analysed with IBM SPSS Statistics 23. Fermentation product of nata from U medium were relatively stable in thickness, wet weight, dry weight, yield, water content, and log from total bacteria (quantitative) and in colour, texture, transparency, and surface of nata (qualitative). Glucose was rapidly consumed by bacteria then other sugar (fructose and sucrose). Glucose consumption and nata yield was affected by the number of bacteria. However, nata yield was not significantly influenced by glucose consumption. Nata yield was possibly influenced by other factors such as nutrient content in U medium. Growth dynamics of Gluconacetobacter sp. was measured in log cfu mL-1 on Hassid-Barker Agar (HBA) medium and relative number of 16S rRNA genes. Bacterial growth during fermentation in U medium were relatively more stable than fermentation on K medium although the yield in K medium gradually increased and were higher than U medium. Keywords: cassava hydrolysate, Gluconacetobacter sp., nata, stable fermentation
SINTESIS NANOSILIKA DARI ABU KETEL INDUSTRI GULA DENGAN METODE ULTRASONIKASI DAN PENAMBAHAN SURFAKTAN Andes Ismayana, Akhiruddin Maddu, Illah Saillah, Ersyad Mafquh, Nastiti Siswi Indrasti
Jurnal Teknologi Industri Pertanian Vol. 27 No. 2 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Boiler ash from sugar industry contains silica compounds which could be synthesized into nanosilica by ultrasonication method. The addition of surfactants in this synthesis method can affect the characteristics of nanosilica. This study aims to synthesize nanosilica with ultrasonication method and determine the effect of surfactants on characteristics of nanosilica generated. This research was divided into three stages: (1) boiler ash preparation to furnace ash, (2) silica extraction from furnace ash, and (3) synthesis of nanosilica using ultrasonication method with surfactant addition: PEG 6000 1:5, CMC 2.5% (b/b), CMC 5% (b/b), CMC 10% (b/b), and Tween 80 3% (b/v). Silica content in boiler ash and furnace ash was 49.69% and 78.75%, respectively. The nanosilics produced using the ultrasonication method had the uniform size (PDI) of 0.638, and with the addition of surfactant might increase the uniformity of the particle (PDI) to 0.045 and 0.047 on the usage of CMC 5 and 2.5%. The addition of surfactant also increased the crystallinity degree from 76.96% at no surfactant to 84.04% with 10% CMC surfactant added. The crystalline size of the silica nanoparticles also became smaller with the addition of 10% CMC of 37.69 nm from 41.40 nm crystal size without the addition of surfactant. The addition of an enlarged CMC concentration would increase the degree of crystallinity and decrease the crystal size of the nanosilica particles.Keywords : boiler ash, nanosilica, ultrasonication, surfactant, degree of crystallinity
DISAIN PROSES KEAMANAN PANGAN PADA SISTEM MANAJEMEN INDUSTRI PAKAN UNGGAS Legis Tsaniyah, Hartrisari Hardjomidjojo, dan Sapta Raharja
Jurnal Teknologi Industri Pertanian Vol. 27 No. 2 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

The feed industry shall maintain quality and food safety of their products. The research conducted in the year of 2015-2016 was to design the optimum condition of food safety consideration for feed industries in Indonesia.  Feed for livestock was formulated by using corn meal, soya protein, fish meals, rice bran, veterinary drugs, steam, and other ingredients. Growth promotor materials were formulated from vitamin, antibiotics, amino acid, methylene blue, and other trace elements also were added in the formulation. The feed ingredients are potential sources of food safety hazard in feed products. Result of model analysis found the major sources of food safety risks, i.e.1) veterinary drugs residues (X1); 2) aflatoxin potential in humid corn meals (X2), and3) alfatoxin potential in humid soya meal (X3). Minimisation model formulated for food safety in feed production was Z = 13.78 X1 + 10.00 X2 + 7.67 X3. The optimisation model by using simplex solution found maximum bioaccumulation value index of 93.33 per ton feed production. The verification model done for two feed industries and calculated bioaccumulation index were 20.16 and 24.43 per ton livestock feed production. The result concluded that the feed produced by both industries have been recommended safe to consume. The optimum condition for food safety in livestock feed industry interpreted from this optimal conditions.Keywords:  bioaccumulation index, food safety risk minimization, livestock feed industry 
KINERJA MICROBIAL FUEL CELLS PADA PENGOLAHAN LIMBAH CAIR PEMINDANGAN DENGAN MEMBRAN SEPARATOR CAMPURAN POLIMER KITOSAN/PVA Bustami Ibrahim, Pipih Suptijah, dan Fajar Syahreza
Jurnal Teknologi Industri Pertanian Vol. 27 No. 3 (2017): Jurnal Teknologi industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Separator attched to MFC system can reduce the distance between cathode and anode and limit oxygen penetration to anode chamber. The use of Chitosan/polyvinyl alcohol (PVA) mixture polymer as membrane separator was expected to have ability to increase electron recovery from the substrate. The objectives of this research were to increase the standard quality of wastewater of salted boiled fish processing and to increase bioelectricity generation, through the membrane separator adding to MFC system. Separator polymer was made by blending 2% chitosan and 5% PVA solution, in different ratio of chitosan (K) and PVA (P) at 2:3 (K2P3), 1:1 (K1P1), 3:2 (K3P2), and without separator. The study was carried out to measure electricity generated and to analyse of BOD, COD and TAN of the wastewater.  The K2P3 treatment showed the highest electricity generation with average voltage of 0.50±0.06 V, maximum current density 0,29 mA/cm2, and  maximum power density  15.40 mW/cm2. The reduction of COD showed insignificantly different among treatments, but the reduction of BOD and TAN values showed significantly different. The BOD value reduced to56.54% in K2P3 treatment and the TAN value reduced to 92.73% in K1P1 treatment.Keywords : chitosan, microbial fuel cell, polyvinil alcohol, separator
MODEL OPTIMASI KAPASITAS INDUSTRI PADA KLASTER INDUSTRI HILIR KELAPA SAWIT DI KAWASAN INDUSTRI SEI MANGKEI Indrani Dharmayanti, Hartrisari Hardjomidjojo, Anas Miftah Fauzi, Dedi Mulyadi
Jurnal Teknologi Industri Pertanian Vol. 27 No. 3 (2017): Jurnal Teknologi industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Palm oil industrial cluster development in Sei Mangkei is a step to realize the downstream programme, increase the added value and competitiveness through integrated management. To optimize the development, it is necessary to make the planning starting from the selection of potential industries, as well as calculate how optimal capacity, with the availability of raw materials as constraints.  The selection of products is done with the exponential comparison method with the result that industrial cooking oil, margarine, basic oleo chemicals, surfactants, biodiesel, industrial soap, liquid soap, shampoo and detergents, as well as biogas and animal feed were potential for development in the industrial park. The goal programming analysis was performed to determine the optimal industrial  capacity that provide maximum benefit and labour, and minimal waste produces. Based on the optimization analysis, the profits target was achieved and the largest profits derived from basic oleochemical industry, margarine, cooking oil, and soap bars. While labour targets were not achieved, because labour absorption  less than 80% of the target. The target of waste was achieved,  and the largest proportion of liquid waste was produced by cooking oil and basic oleochemicals industry. This model is expected to illustrate the capacity calculation model of industry in other cluster development.Keywords: goal programming, industrial park, optimization, palm oil industrial cluster,

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