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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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KARAKTERISTIK SIFAT FISIKOKIMIA NATA DE TARO TALAS BENENG DENGAN PERBEDAAN KONSENTRASI ACETOBACTER XYLINUM DAN SUMBER KARBON Tuti Rostianti Maulani, Dini Nur Hakiki dan Nursuciyoni
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

The aim of this research was to characterize nata de taro from Talas Beneng (Xanthosoma undipes K. Koch) with different concentrations of Acetobacter xylinum and carbon source.Grated talas beneng was added 1 liters of water and settled for 24 hours until separated water and starch. The water was boiled, added 5% sucrose, 2% acetat acid, 1% urea, cooled to 25oC than added concentration of Acetobacter xylinum with different level 10%, 15%, 20%, and 25%. Nata formed on day 13 then analyzed yield, weight, hardness, organoleptic, crude fiber. The study of carbon source used A. xylinum concentration of 15% with each 5% of sucrose, glucose, and fructose than analyzed yield, thickness, dan crude fiber. The results showed that addition A. xylinum had effect characteristic of nata de taro. The higher concentration of A. xylinum tends to produce higher yield, thickness and organoleptic especially and texture and flavour. The addition of 25% concentration of A. xylinum was the highest yield and thickness as 30.98%, and 9.55 mm, then it has crude fiber 4.89% and hardness 0.1 mm/g.s, and organoleptic between 3.05-3,27 (enough preferred). The addition of source of carbon from sucrose was the higheryield and thickness than glucose and fructose as 41,6%, 0.90 cm.Keywords:Acetobacter xylinum, Nata, Talas Beneng
ASSESSMENT INDEKS LEAN DAN GREEN PADA SMEs COKELAT BEAN TO BAR DI INDONESIA Siti Aisyah, Machfud, Sukardi, Ono Suparno
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

The development of chocolate Small Medium Enterprises (SMEs) is very strategic for Indonesia, where trade transactions value of processed cocoa and chocolate contributes to foreign exchange> USD 1 Billion/year. The demands of industrial operational systems that are slender (lean) and environmentally friendly (green) will be very important issues to be resolved particularly by SMEs with all their limitations. The purpose of this study was to determine the level of practice of lean and green on chocolate bean to bar SMEs in Indonesia and determine the importance of experts on the implementation of lean and green on chocolate bean to bar SMEs in Indonesia. The results of the analysis of the lean practice level on chocolate bean to bar SMEs with a scale of 1 - 5, obtained a lean practice level obtained a scale of 3.85 and green practice of 3.39, while the scale of importance for lean is 4.41 and for green is 4.5. This indicates that the achievement index of lean and green practices are in the value of 3.62 which means that SMEs cocoa bean to bar Indonesia has not fully implemented the practices of lean and green.Keywords : practice lean, practice green, SMEs, chocolate industry, bean to bar, LG Index
REKAYASA PRODUKSI INDIKATOR OKSIGEN SEBAGAI PENDETEKSI KEBOCORAN KEMASAN Fitri Muslimah, Endang Warsiki dan Ika Amalia Kartika
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

Handling improper packaging can lead to decrease the quality of product. This can be caused by a leakage in the packaging so that the gas and water enter the packaging.Efforts are made to inform early of the leaking by attaching the package with indicator which called leakage indicator. The aims of this research were to formulate, characterize and examine the performance of leakage indicator. The factors investigated were the effect of the amount of Ca added (1-8 g) in the formula, the mole ratio of glucose to methylene blue (0.8:1-4.8:1) and the concentration of methylene blue (1-2%)on duration of glucose to reduct methylene blue, sensitivity time, water content, irreversible property and performance of leakage indicator.The results showed thatthe best formula of indicator were7 and 8 g of Ca , 0.8:1-2.8:1 of mole ratio of glucose to methylene blue and 2% of concentration of methylene blue. The analysis ofvariance showedthat the amount of Ca and the mole ratio of glucose to methylene blue affected the time of reduction and water content while the sensitivity time was only influenced by the mole ratio of glucose to methylene blue.The best leakage indicator was obtained from the amount of Ca of 8 g and the mole ratio of glucose to methylene blue of 1.8:1. The leakage indicator had irreversible property with reduction time of 72 min, sensitivity time of 31 s and water content of 10.85%. The response of oxygen indicator showedthat the colour changedfrom white to purple.Keywords: leakage detector,methylene blue, oxygen indicator
KARAKTERISTIK KIMIA ROTI TEPUNG BERAS DENGAN TAMBAHAN ENZIM TRANSGLUTAMINASE Ani Nuraisyah, Sapta Raharja, dan Faqih Udin
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

The effect of crosslinking by transglutaminase in rice flour was done to improve the characteristics of rice bread. The aims of this research was to obtain the optimum treatment of the combination of enzyme concentration and the substrate protein concentration of glutamine in gluten and lysine in skim milk so that the bread that is expected to produce a product that has the characteristics of a good and accepted by society. Theresponsse surface methodology (RSM) with central composite design (CCD) was used to obtain mathematical model in order to define correlation to any effected variables. Chemical characteristics have been observed from rice bread products. Based on the analysis of the two factor variables (concentration of transglutaminase enzyme and protein concentration) and four responsse parameters, namely moisture content, ash content, fat content, and protein content. The optimum solution suggested by Design expert 7.0.0 program for chemical characteristic responsse was 45% protein concentration and 4 U/g enzyme concentration with a desirability value of 0.518. Validation test of chemical characteristics of the rice bread are moisture content of 37.56%, ash content 1.75%, fat content 0.40%, and protein content 12.63%. Rice bread produced in the research has fulfilled the quality requirements for bread based on SNI No. 01-3840-1995 namely maximum moisture content of 40% (b/b) and maximum ash content of 1% (b/b).Keywords: gluten, RSM, skim milk, rice flour, transglutaminase enzyme
OPTIMASI SUHU DAN LAMA FERMENTASI TEPUNG KACANG NAGARA (Vigna Unguiculata ssp. Cylindrica) MENGGUNAKAN Lactobacillus plantarum DENGAN RESPONSE SURFACE METHODOLOGY (RSM) Susi, Lya Agustina, Condro Wibowo, Alia Rahmi Umar Dani Anshory
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

Nagara bean (Vigna Unguiculata ssp. Cylindrica)is local food ingredients that has the potential to be developed for food diversification because it predominantly contains carbohydrates (50-60%) and protein (20-25%). Previous research showed that fermentation of nagara bean with Lactobacillus plantarum at room temperature can improve the characteristic of nagara bean flour.The research was aimed to optimize the temperature and fermentation duration of nagara bean byL. plantarum for modification of nagara bean flour using the Response Surface Methodology (RSM) method. Fermentation using L. plantarum bacteria as much as 1% (v /v) on nagara bean grits using a ratio of nagara bean and soaking water = 1: 4.The research factor used was periods and soaking temperature with each center point 48 hours and 37 °C respectively. The result of research showed that the optimumtemperature and fermentation durationswere 39.140C and 49.71 hours with the result in water absorption index (IPA) of 2.03, swelling power of 5.13 g/g and protein content of 25.60% while factor (treatment) temperature and fermentation duration did not give significant effect to density, insoluble solid, moisture content, ash content, fat content and carbohydrate content.Keywords: Nagara bean, fermentation, Lactobacillus plantarum, Response Surface Methodology
STRATEGI PENINGKATAN PRODUKTIVITAS DAN KUALITAS KEDELAI LOKAL DENGAN PENDEKATAN PRODUKTIVITAS HIJAU Kardiyono, Marimin, Nastiti Siswi Indastri, Indah Yuliasih, Gatot Pramuhadi
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

Increasing the competitiveness of soybean is an important thing and priority that must be done in order to fulfil the national food security. The objectives of the research  were (1)to map of local soybean problems associated with the concept of green productivity, (2) performance / green productivity index of soybean cultivation, and (3) design model of increasing soybean green productivity. The research was conducted in Banten Province on soybean production center. Data and information were collected through interviews and in-depth discussions on soybean business actors. The methods used were Green Value Mapping system, Green Produtivity Indeks, and Fuzzy Inference System (FIS). The results showed that the green productivity status of soybean agribusiness was in low category that need to be improved through innovation especially on seed supply, post harvest handling, and utilization of waste.Keywords : soybean, competitiveness, green productivity,  green value stream mapping, fuzzy inference system
ANALISIS KEBIJAKAN PEMERINTAH TERHADAP HARGA REALISASI PENJUALAN TANDAN BUAH SEGAR (TBS) KELAPA SAWIT DI TINGKAT PETANI SWADAYA DI PROVINSI SUMATERA BARAT Lisa Nesti, Firwan Tan, Endrizal Ridwan, Rika Ampuh Hadiguna
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

Palm oil is the number one estate commodity and contributes the largest Gross Domestic Regional Bruto in West Sumatera Province. The current problem is the frequent occurance over-supply of fresh fruit bunches of palm oil owned by smallholders that exceed the demand from palm oil processing factories. The purpose of this research isto analyze the realization price of FFB sales at the collecting level, the realization of export sales prices of Crude Palm Oil (CPO), realization of kernel sales prices and government policies on the realization of FFB sales prices at smallholder and the Government policy in the future to increase the bargaining power of farmer of FFB in West Sumatra. Two data sources used are primary and secondary data. Primary data is obtained directly from independent smallholders and other stakeholders, the instruments that researchers use are direct interviews, questionnaires, field observations and focus group discussions. Secondary data used is time series data using the Error Correction Model (ECM) analysis method. The results show that the variable realization price of FFB sales at the Gatherer level, the realization price of export and local CPO sales, the realization of export and local kernel sales prices proved to have a significant effect on the price realization of FFB sales at independent farmers but government policies related to FFB pricing have not significantly affected prices sales realization at the level of independent smallholders. Through the process of monitoring and evaluation of policies that have been established before and determine the right strategy in the future, is one way that can be done by the government to improve the bargaining power  farmer of FFB in West Sumatra province.Keywords: error correction model, goverment regulation, palm oil, farmer
STRATEGI PENINGKATAN KEBERLANJUTAN AGROINDUSTRI SAYUR POTONG STUDI KASUS DI PT SAYURAN SIAP SAJI Fransisca Susanti Wiryawan, Marimin, dan Taufik Djatna
Jurnal Teknologi Industri Pertanian Vol. 29 No. 1 (2019): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2019.29.1.1

Abstract

The development of fresh-cut vegetable agroindustry is a complicated case because it does not just involve production process, but it also involves various sustainability aspects. Therefore, it needs a data analysis method, namely Analytical Network Process Benefits Opportunities Costs Risks (ANP BOCR) by green productivity approach which applies environmentally friendly principle. The research aimed to determine priority strategy for increasing sustainability of fresh-cut vegetabe agroindustry. According to ANP BOCR method, there were four criteria which influence sustainability of fresh-cut vegetable, namely environment, technology, contract farming, and economy.  The economy was the most dominant criteria. For increasing the sustainability of fresh-cut vegetable agroindustry, the best strategy  was contract farming. It was appropriate with the three most influential subcriteria i.e. the increase of contract farmers’ skill by farmer group, the increase of contract farmers’ use, and the increase of company profit. The application of contract farming strategy is the movement of contract farming area to certain area located near the location of fresh-cut vegetable agroindustry and the accompaniment of contract farmer sustainably. The excellence of this research was the characteristic of strategic effect which means the application of strategy will give some impacts, namely decrease the carbon emission, the cost of transportation, and the defect of vegetable supply. By moving contract farming area to certain area located near the location of fresh-cut vegetable agroindustry,the accompaniment of contract farmer sustainably for increasing the contract farmers’ skill in applying Good Agriculture Practice and Good Handling Practice will run intensively.Keywords: ANP BOCR, fresh-cut vegetables, green productivity, sustainability
PENENTUAN KUALITAS DEGUMMED BLEACHED PALM OIL (DBPO)DAN REFINED BLEACHED DEODORIZED PALM OIL (RBDPO) DENGAN PEMBERIAN BLEACHINGEARTH PADA SKALA INDUSTRI Hesty Heryani JTIP
Jurnal Teknologi Industri Pertanian Vol. 29 No. 1 (2019): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2019.29.1.11

Abstract

Bleaching earth is a material absorbing various impurities bounded during the degumming process. Its other function is as CPO colour bleaching material in bleaching process. The study was conducted to determine the efficiency of the production process at the best concentration of giving bleaching earth toquality of degummed bleached palm oil (DBPO) and refined bleached deodorized palm oil (RBDPO), during fractionation. The quality parameters observed were free fatty acid (FFA), colour, cloud point and iodine number. The use of earth bleaching concentration ranges was set from 0.6% to 1.0%. Production process efficiency was measured on the basis of maximum RBDPO output and minimum input at a capacity of 2,000 tons per day with a flow rate of 41.6 t/h. The best results were obtained with FFA DBPO values of ≤ 4.5%, FFA RBDPO of 0.051% - 0.053%, colour of DBPO of 19R-21R, colour of RBDPO 2.25R-2.70R, the use of bleaching earth 0.8% - 0.9%. At this concentration cloud point DBPO was 2.15 ppm and 1.95 ppm. For the RBDPO cloud point at the same bleaching earth, the concentration was 2.47 and 1.76 ppm. The measurement results of iodine value were at 51,794 mg I2/g to 52,775 mg I2/g, meaning the value was still in the industry RBDPO quality standard of 50 - 55 mg I2/g. Addition of 0.8% - 0.9% bleaching earth could maintain the quality of DBPO and RBDPO with the efficient production process reaching 95.51%.Keywords: cloud point, degumming, flow rate ,free fatty acid, iodine number
PENGENDALIAN MUTU STATISTIK PRODUK AKHIR PAPERBOARD (STUDI KASUS PT SURYA PAMENANG KEDIRI JAWA TIMUR) Azimmatul Ihwah dan Burhan Rafid Ekatama
Jurnal Teknologi Industri Pertanian Vol. 29 No. 1 (2019): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2019.29.1.19

Abstract

Product quality control is an effort to minimize defective products from products produced by the company. Without the control of product quality, it will cause a large loss for the company, because irregularities are not known so that repairs cannot be carried out and eventually irregularities will be sustained. Paper are the most common products around us. One of the paper manufacturing industries in Indonesia is PT. Surya Pamenang. The purpose of this study was to determine whether the final product of paperboard was controlled statistically in quality. Quality control statistics were carried out using Pareto Diagram,  Control Chart and Fishbone Diagram. Data were taken in December 2017 and January 2018. Samples were carried out every one reel from each cardboard to the end of the Board Making unit. Then, the smoothness test from Back Side (BS) and Printing Side (PS) was conducted. From the Pareto diagram obtained 80% of the most types of disability, namely the Smoothness level of the high PS paper surface with a value of 10, the surface color of the bluish PS paper with a value of 8 and bowl with a value of 7. The control map results showed that the smoothness quality parameter at PS was still really need attention from the company, because in successive months these parameters indicate that the quality was not statistically controlled. The results of the analysis of causes of disability on paperboard were personnel, machines, material, and environment.Keywords: control chart, fishbone diagram, paperboard, pareto diagram, statistical quality control 

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