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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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ANALISIS RANTAI NILAI AGROINDUSTRI SAGU DI KABUPATEN KEPULAUAN MERANTI Gusti Randy Pratama, Hartrisari Hardjomidjojo, Ade Iskandar, Tjahja Muhandri
Jurnal Teknologi Industri Pertanian Vol. 28 No. 2 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Sago industries in Kepulauan Meranti holds an important position in driving the local economy. Around 80,000-90,000 tons of sago starch are produced annually by sago mills generally located in rural areas. Almost all of the sago starch production from the Kepulauan Meranti is sent out of the region as raw material for the next industry. Lack of market information related to price, quality, quantity and types of products that the market wants makes the sago industry only rely on information from the midleman. Sago has significant value to be utilized into various commercial products such as modified starch, glucose, food thickener, noodles and biscuits. The purpose of this study were (1) to map the sago industry value chain and (2) to identify the distribution of values to the actors involved. Data collection includes key informant interviews, focus group discussions, observation and collection of related documents. Data analysis used includes value chain analysis, marketing margin analysis and value added analysis. The results of this study indicated that there are various actors involved in the sago industry value chain starting from seed suppliers, sago smallholders, PT. NSP, log traders, wet sago mills, dry sago mills, glass noodles factories, home industries, Harmonis Cooperatives, individual distributors and PT. Saweri Gading. In the wet sago value chain, PT. Saweri Gading obtained a higher marketing margin than the sago mills, with a margin of Rp 2,000 per kg. In the dry sago value chain, sago mills actors obtained a margin of Rp 4,600 per kg. The results of the value added analysis showed that glass noodles products have value added of Rp 3,450 per kg, the highest value added compared to other sago industry products.Key words : Kepulauan Meranti, sago industry, value added, value chain
KARAKTERISTIK SORPSI ISOTERMIS PADA APLIKASI SILIKA (SiO2) SEBAGAI ANTICAKING AGENT TEPUNG BUMBU Yosra Adi Putra, Indah Yuliasih, dan Sugiarto
Jurnal Teknologi Industri Pertanian Vol. 28 No. 2 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Silica dioxide is one of anticacking agent as food additive. It can be encountered in nature, especially from rice husk ash waste. The objective of this study was to obtain rice husk-based silica and find out its characteristics, then apply it in seasoned flour to examine its characteristics during the storage period based on sorption isotherm. This research consisted of two stages. The first stage was silica isolation from rice husk, it was started by washing rice husk using 5% citric acid as pre-treatment followed by 800oC combustion for 30 minutes, then continued by analyzing the characteristics of both rice husk-based silica and synthetic silica as a comparison. Last stage was formulating seasoned flour with 0.5% and 1% both rice husk-based silica and synthetic silica as anticacking agent, followed by observing the phenomenon during storage period to illustrate its sorption isotherm curve. Characterizations using XRD analysis showed both synthetic silica and rice husk-based silica hadamorphous structure. SEM-EDX analysis showed that there were 25.52% elements of C in rice husk-based silica and 10.23% of C and 1.29% of N formed in synthetic silica. Addition of both rice husk-based and synthetic silica onto seasoned flour indicated the occurrence increasing number of critical and equilibrium moisture content, water activity, and ash content. Based on characteristic of sorption isotherm curve, the 1% addition of rice husk-based silica on seasoned flour formulation gave optimum number of primary, secondary, and tertiary boundary water fractionsof 7.35%, 20.04%, 70.18%,respectively.Keywords: anticaking agent, rice husk, silica, silica dioxide and synthetic silica
POTENSI AGROINDUSTRI BERBASIS KELAPA UNTUK PEMBERDAYAAN EKONOMI MASYARAKAT DI KABUPATEN PANGANDARAN - JAWA BARAT Abidin, Sukardi, Djumali Mangunwidjaja, Muhammad Romli
Jurnal Teknologi Industri Pertanian Vol. 28 No. 2 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Pangandaran district is a district that has the third largest coconut tree plantation area in West Java, and coconut is made as one of the potential regional prime commodities. This research objective was to discover four aspects on coconut agroindustry, namely the availability of raw material, distribution, product’s prospective, and economic empowerment of society. The method used in this research was descriptive method, while survey and questionnaire spreading were used. To find out the potential availability of raw materials, secondary data were used,which were proceeded with forecasting moving average method.  Spreading of coconut agroindustry was mapped for several sub-districts, according to primary or secondary data. Determination of prospective product were done by Technique for Order Performance of Similarity to Ideal Solution (TOPSIS).  Potential of economic empowerment was obtained by analysis of profit cost ratio. Refer to the research results, coconut agroindustry had big potential in empowerment of the social economy. This potency can be seen by the amount of availability and certainty of coconut as raw material, the quality of the resulting coconut, availability of human resources, breadth of market section, infrastructure and means of transportation, supporting by local people, then government policy that supporting in growth and development of coconut agroindustry. The coconut agroindustry was spread in a whole sub-disctrict, and the most of it was located in Cimerak Sub-District. The most prospective product was coconut sugar, that is one of products that have big potential and profitable for empowerment of the social economy.Keywords: agroindustry, coconut, economic empowerment, Pangandaran Regency
KARAKTERISTIK PADATAN ANAEROBIK HASIL PENGELOLAAN TERINTEGRASI SAMPAH KOTA SEBAGAI PUPUK ORGANIK Damsir dan Ansyori
Jurnal Teknologi Industri Pertanian Vol. 28 No. 2 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

The issue of municipal waste is a serious problem that threatens environmental sustainability. One of the efforts to overcome this problem is integrated city waste management in the bioreactor. Integrated management leaves a problem, namely the presence of waste in the form of anaerobic solids. The study aimed to analyze the waste content of anaerobic solids in municipal waste in bioreactors and the potential use as organic fertilizer. The method used in the study was analyzing anaerobic solid waste samples from 5 bioreactors containing various sizes of municipal wastes. Sampling by opening the control hole in the middle part of the bioreactor were A: slury, B: 1-3 cm, C: 4-6 cm, D: 7-9 cm, E: without treatment. The sampleswere packed using plastics, then analyzed in laboratory. Observations included analysis of the density of anaerobic solids during the 150-day conversion process in the laboratory. Parameters analyzed included pH, C/N ratio, total solid (TS), volatilesolid (VS), moisture content, nitrite (NO2-N), temperature, and ash content. The results showed that the conversion of anaerobic solids in all sizes of municipal waste in bioreactors showed differences and decreased values indicated by C/N ratio, total solid, volatile solid, nitrite (NO2-N), and moisture content, while ash content increasedand temperature of the material fluctuate during the bio-conversion process. All parameters met the standards and were safe to return to the environment as an organic fertilizer.Keywords: anaerobic solids, municipal waste, oganic fertilizer, bioreactor, bio-conversion
KARAKTERISTIK DAN AKTIVITAS ANTIBAKTERI MINYAK ATSIRI RIMPANG JERINGAU (Acoruscalamus L.)TERHADAP Staphylococcus aureus DAN Escherichia coli PADA SABUN TRANSPARAN Dewi Fortuna Ayu, Bambang Sisto Nadi, dan Akhyar Ali
Jurnal Teknologi Industri Pertanian Vol. 28 No. 2 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Jeringau (Acoruscalamus L.) rhizomes essential oil has an antibacterial activity so that it can be used as additives in transparent soap.The purpose of this research was to study the effect of jeringau rhizome essential oil as an antibacterial of Staphylococcus aureus and Escherichia coli on quality of transparent soap. Jeringau rhizome was extracted by steam and water distillation method to obtain the essential oil, then the essential oil was added to the formula of transparent soap according to the treatments. The treatments were addition of jeringau rhizome essential oils, such as S0 (0 mL) as control; S1 (0.05 mL); S2 (0.10 mL); S3 (0.15 mL); and S4 (0.20 mL) in 100 mL of transparent soap formula. Data were statistically analyzed using analysis of variance and Duncanʹs New Multiple Range Test at 5%. Research result showed that addition of jeringau essential oils significantly affected antibacterial activity against S. aureus and E. coli, water content, total fatty acid, free fatty acid, and degree of acidity (pH). The highest quality of transparent soap in this research was S4 (0.20 mL addition of jeringau rhizome essential oils). The transparent soap from this treatment hadan antibacterial activity which showed11.67 and 15.46 mm on inhibitory zone against S. aureus and E. coli,12.37% water content, 34.42% total fatty acid, 1.76% free fatty acid, 9.93 degree of acidity, and 0.05 value of iritation test (almost invisible).Keywords: Essential oil, jeringau(Acoruscalamus L.), transparent soap, antibacterial
IMULASI PENCAMPURAN REAKTAN UNTUK PRODUKSI BIODIESEL PADA REAKTOR BERPENGADUK STATIK Ni Putu Dian Nitamiwati, Armansyah Halomoan Tambunan, dan Lilik Pujiantoro Eko Nugroho
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Application of static mixer is expected to enhance yield of biodiesel production and reduce catalyst requirement. Static mixer could increase the mixing effectiveness of oil and methanol, so that FAME yielded at the reactor would increase and could reach the desired level of conversion with lower catalyst requirement.A more in-depth study of the mixing and its relation to the effectiveness of transesterification reactions is indispensable to obtain important parameters which is necessary in process improvement and reactor design. The objective of this study was to examine the flow profile and its relation on mixing of oil and methanol in a continuous type reactor using computational fluid dynamics (CFD). Simulation was conducted using five scenarios of mass flow rate in the range of 5-20 L/min for oil and 0.6-2.4 L/min for methanol. It was observed that the static mixer elements can increase the uniformity of vorticity, which indicates that the flow is not only moved on the mainstream (axial direction) but also moves toward the y-axis and the z-axis randomly as well as rotational motion. The uniformity of vorticity along the static mixing reactor provided a better chance of mixing and increase the possibility of reactions between molecules of reactant. Keywords : biodiesel, transesterification, static mixer, computational fluid dynamics (CFD), vorticity
APLIKASI PROSES TEMPERING UNTUK OPTIMASI TITIK LELEH COKELAT HITAM PRODUK PENGOLAHAN PINTAS Subandrio, A. Sofian Nasori Astuti, Lamhot P. Manalu
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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This research is to study the effect of tempering conditions on the change of melting point of dark chocolate produced through a stage of heating and cooling with the stirring process at low-speed. Melting point, hardness, and stickiness were measured in the combination of three different tempering conditions: low temperature (29°C, 31°C, and 33°C), high temperature (45°C, 47.5°C, and 50°C), and tempering time (10 minutes, 17.5 minutes, and 25 minutes). Optimum tempering conditions were evaluated using Response Surface Method (RSM). The best tempering condition was obtained at the combination of low temperature at 31°C, high temperature at 47.5°C, and tempering time at 17.5 minutes. This combination resulted melting point, hardness, and stickiness at 36.5°C, 746.3 g, and -89.941 g respectively. Thus, attainment of optimum tempering condition was central to the desired properties of produce which melt at human body temperature with the minimum level of hardness at room temperature. The best chocolate product is easily melted at human body temperature, but it is hard at room temperature and also have a minimum adhesiveness cause. Keywords : chocolate, hardness, melting point, response surface method,  tempering
IMPROVING THE CAPABILITY OF FISH PROCESSING INNOVATION THROUGH INNOVATION SYSTEM STRENGTHENING Shanti Kirana Anggraeni, M. Syamsul Maarif, Sukardi, Sapta Raharja
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Industri pengolahan hasil perikanan di Provinsi Banten memiliki potensi yang baik tetapi memiliki kapabilitas inovasi yang rendah. Penelitian ini bertujuan untuk menghasilkan model konseptual bagi peningkatan kapabilitas inovasi Usaha Kecil Menengah (UKM) olahan ikan di Provinsi Banten.  Penelitian ini menggunakan pendekatan penelitian tindakan berdasarkan Soft System Methodology (SSM).  Hasil penelitian menunjukkan bahwa rendahnya kapabilitas inovasi dari usaha kecil menengah pengolahan ikan di Provinsi Banten disebabkan oleh rendahnya kerjasama dan interaksi di antara pelaku inovasi. Yang direkomendasikan sebagai usaha perbaikan adalah penguatan sistem inovasi, dengan cara meningkatkan kolaborasi inovasi di antara empat aktor inovasi, yaitu UKM, pemerintah daerah, universitas dan lembaga penelitian lainnya, serta masyarakat, disebut juga Quadruple Helix Innovation, melalui program (1) kurikulum berbasis technopreneurship dan inovasi, (2) inkubasi bisnis (3) standarisasi dan sertifikasi produk perikanan, (4) diseminasi hasil penelitian, dan (5) Science Park / Technopark berbasis pengolahan ikan.Kata kunci: pengolahan ikan, sistem inovasi, Quadruple Helix, Soft System Methodology
PRESERVASI SENYAWA FENOLIK DAN ANTIOKSIDAN PADA PROSES SANGRAI BIJI KAKAO DENGAN MENGGUNAKAN VACUUM DRYING OVEN Dhanang Puspita, Monang Sihombing dan Mayer Tinting Sirenden
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Indonesia is the biggest cacao producer in Asia and third biggest in the world, however, Indonesian cacao has low quality due to partial fermentation. Late 2010 almost all of the cacao production is exported in dried beans with a lower price than world’s cacao price rate. Export tax of cacao beans policy was changed to 15% in 2011 which conduce replacement of cacao beans export to finished product export. Innovation in cacao beans processing is important to develop escepially for agroindustry field. Cacao beans roasting process is important thing in chocolate processing. During the roasting process, phenolic compounds and methylxanthine of cacao beans were denatured.  Vacuum drying oven is one of the alternative process which can preserve bioactive compounds. Thus, the aim of this research is to give information about effect of vacuum drying oven in total phenolic and antioxidant activity. Analysis methods used were total phenolic and antioxidant activity (IC-50) analysis. The result shown that vacuum drying oven has significant effect on total phenolic and antioxidant activity with three times higher in concentration than conventional method. The highest antioxidant activity and total phenolic content at 80°C and 75 minutes. Therefore, vacuum drying oven can be used as an alternative method with an advantage like preserve bioactive compound in cacao beans.Keywords: antioxidant, cacao, phenolic, roasting, vacuum drying 
KARAKTERISASI EDIBLE COATING DARI MODIFIKASI PATI SAGU DENGAN METODA CROSS LINK Dewi Sondari dan Imad Iltizam
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

This study aims to make edible coating of native sago and modified sago by crosslink method and analyze  physicochemical properties. Analysis of swelling power, amylose content, fat content, protein content, degree of substitution, and gelatinization temperature have been performed against native starch and modified starch. Furthermore, the identification of organic compounds on natural starch and modified starch was carried out by Fourier Transform Infrared (FTIR) and structural morphology of starch using Scanning Electron Microscopy (SEM). Analysis of edible coatings includes mechanical properties, moisture content, and film morphology using SEM. The results showed that the starch modified by crosslink method has physicochemical properties better than the native starch.Keywords :cross link, sago, physicochemical property,  modified starch, edible coating

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