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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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PERANCANGAN SISTEM INFORMASI PERSEDIAAN BAHAN BAKU DI UD. XY, TULUNGAGUNG Retno Astuti, Reza Ashari, dan Mas’ud Ef
Jurnal Teknologi Industri Pertanian Vol. 29 No. 2 (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.2019.29.2.162

Abstract

The availability of raw material supplies is very important in maintaining the sustainability of the production process in a company. The purpose of this research was to design a web-based raw material inventory information system to meet the needs of users in controlling shanghai peanut raw material supplies. The system approach method used in this study was prototyping. System design used the concept of Object Oriented Programming (OOP) with UML version 2.0, MySQL and XAMPP databases as local servers and the PHP programming language. The result of the information were information about the list of raw materials, supply of raw materials, use of raw materials, and availability of raw materials for shanghai peanut in the warehouse. Verification and validation tests using the black box method and the system design test showed that the results of the information system design have been running well and as expectedKeywords: information system, inventory, peanut,raw materials
KARAKTERISTIK TEPUNG KECAMBAH KACANG NAGARA (Vigna unguiculata ssp Cylindrica) PADA SKALA KECIL DAN SCALE UP Rini Hustiany; Noor Winda Wati; Emy Rahmawati; Alia Rahmi; Susi
Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (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.2019.29.3.222

Abstract

South Kalimantan's pre-eminent cowpea, namely Nagara beans, needs to be improved, one of them being sprout flour. The purpose of this study was to (1) analyze the chemical and physicochemical properties of Nagara bean sprout flour on a small scale; (2) determining the best soaking and germination time on a small scale; and (3) comparing the chemical properties of Nagara bean sprout flour between small scale and scale up. The method used is making Nagara bean sprout on a small scale with an amount of 500 g, while on a scale up making sprout with an amount of 3000 g. Making sprouts on a small scale soaking for 12, 18, and 24 hours and germination for 24, 36, 42 and 48 hours. The germination for scale up is done with the best soaking and germination time of small-scale results, namely soaking for 12 hours and germination for 48 hours. The result is that soaking time only affects protein and carbohydrate content, whereas the interaction between soaking and germination time only affects the protein content of Nagara bean sprout flour. The best Nagara bean sprout flour is produced with a 12 hours soaking time and 48 hours germination time. Changes in the scale of the process of germination of Nagara bean sprout flour from small scale to scale up caused a decrease in levels of ash, protein and vitamin C content and an increase in levels of fat, carbohydrates, Fe, Ca, and vitamin E content. Keywords : Nagara bean, sprout, flour, small scale, scale up
PRODUKSI BUBUK SINBIOTIK DARI HIDROLISATEucheuma cottonii MENGGUNAKANSPRAY DRYING Dwi Setyaningsih; Desi Musdaniaty; Neli Muna
Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (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.2019.29.3.233

Abstract

Eucheuma cottonii is red algae that contain high carbohydrates, especially carrageenan. Carrageenan is a sulfated polygalactan with 15-40% of ester-sulfate content. It is formed by alternate units of D-galactose and 3,6-anhydro-galactose joined by α-1,3 and β-1,4-glycosidic linkage. The galactose polymer therein can be hydrolyzed into Galactooligosaccharide (GOS)type prebiotics. Hydrolysis was done by low concentration of sulfuric acid and crude enzyme from inactivation of Vibrio algynoliticus cell broth. Combination of prebiotic and probiotic provide lactic acid bacteria (BAL) as well as its food sources in the colon. The aim of this research is to know the characteristics of BALgrowth and fermentation in hydrolysateof E. cottonii and to know the best method in producing synbiotic powdersfrom BAL grown in hydrolysate. Analysis conducted include the characteristics of synbiotic powders using two types of BAL, namely Lactobacillus casei and kefir bacteria (Lactobacillus spp.). Characteristics of the two types of BAL produced during fermentation were qualified as probiotics which were amounted to more than 108 cell/mL, pH value <4.5, and total acid> 0.2%. The results showed that the number of living bacteria was higherin the method of synbiotic productions after dryingof hydrolysates followed by inoculum addition, than the method of synbiotic productions which inoculum addition was donebefore drying. Keywords:Eucheuma cottonii, Lactobacillus casei,Lactobacillus spp.in kefir
AKTIVITAS ANTIBAKTERI MINYAK NILAM (Pogostemon cablin Benth) PADA BEBERAPA TINGKAT KADAR PATCHOULI ALCOHOL Sarifah Nurjanah; Dwi Merita Rosi; Rizqi Putri Fathoni; Sudaryanto Zain; Asri Widyasant; Indira Lanti Kaya Putri
Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (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.2019.29.3.240

Abstract

Patchouli oil (Pogostemon cablin Benth) contains patchouli alcohol (PA) as the main component, which has antibacterial activity. Some previous studies suspect that the antibacterial activity is caused by the content of PA. This study aims to find out the antibacterial activity of several patchouli oil fractions resulting from the fractionation process. The method used is decriptif method. The treatment given was fractionated fraction of oil with several levels of PA (fraction 2 with PA content of 25.62%, fraction 7 with PA content of 34.65% and fraction 8 with PA content of 54.49%) and the bacterias,included :Propionibacterium acnes, Staphyloccocus aureus, Staphylococcus epidermidis, Micrococcus luteus, Pseudomonas aeruginosa, Enterobacter aerogenes, Klebsiella pneumonia, and Proteus mirabilis. The antibacterial activity was conducted by measuring the zones of inhibition. The results showed that increasing levels of patchouli PA oil affected the inhibitory diameter in several types of bacteria. The higher the PA level can increase the zones of inhibition of some types of bacteria. Fraction 8 is the most effective fraction in inhibiting the growth of P. acnes, S. aureus, S. epidermidis, M. luteus as gram-positive bacteria with zones of inhibition of 23.02 mm and 13.00 mm, 24.10 mm, respectively. 31.22 mm. Whereas in P. aeruginosa, E. aerogenes, K. pneumonia, and P. mirabilis as gram negative bacteria zones of inhibition is not formed. Keywords : antibacterial activity, fractionation, patchouli oil, patchouli alcohol
AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN MIOFIBRIL BELUT (Synbranchus bengalensis) YANG DIHIDROLISIS DENGAN ENZIM PAPAIN Arlina Hidayati; Joko Santoso; Desniar
Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (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.2019.29.3.247

Abstract

Protein hydrolysates contain bioactive peptides which have several function in order to maintain health and reduce the risk of disease. One of the functions of bioactive peptides is as an antioxidant. This study aims to characterize eel myofibril (Synbranchus bengalensis), determine the effect of papain enzyme ratio and hydrolysis time on eel myofibril protein hydrolysates, determine the antioxidant activity of eel myofibril hydrolysates by using DPPH and reducing power assay, and characterize the hydrolysate of myofibril proteins which have the best antioxidant activity. The results showed that eel myofibril protein contained moisture, fat, protein and ash of 85.91, 0.15, 0.14 and 12.78% respectively and contained the highest glutamic acid and lysine. Hydrolysates of eel myofibril proteins treated using various enzyme ratio and hydrolysis time had hydrolysates yields ranging from 3.53-9.68%, the value of hydrolysis degrees 5.20 - 16.193%, IC50 14.24 - 30.26 mg/mL for DPPH assay and absorbance 0.125 - 0.190 at a concentration of 5 mg/mL for reducing power assay. Hydrolysis eel myofibril protein using ratio papain 0.20:100 for 2 hours produced the highest antioxidant activities measuring by DPPH scavenging and reducing power iron. The hydrolysate had molecular weight approximately 19.51 kDa. Glutamic acid and lysine became the dominant amino acids of the hydrolysate. Keywords: antioxidant, hydrolysates, myofibril, Synbranchus bengalensis, papain
OPTIMASI DISTRIBUSI TRUK PENGANGKUT SAMPAH MENGGUNAKAN ALGORITMA GENETIKA PADA SISTEM PENGELOLAAN SAMPAH KOTA BOGOR Khadijah Febriana; Sri Wahjuni; Andes Ismayana
Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (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.2019.19.3.260

Abstract

Waste is one of the problems faced by Bogor city, with waste production of 2,701 m3 per day. Waste management of Bogor city currently still has limited garbage facilities and infrastructure that make garbage not yet maximally resolved, including not having a regular schedule of truck distribution in serving sub-district waste. The aim of this research is to optimize the distribution of garbage transport trucks using genetic algorithms. The initial stage of the research carried out is the calculation of the waste generation projection based on population data from Badan Pusat Statistik with reference to SNI 19-3964-1994. Optimization with genetic algorithms consists of a selection process where this study uses the Roulette Wheel selection method, crossover, and mutation. The optimization process using genetic algorithms (GA) from the number of DLH trucks operating currently as many as 60 trucks in serving 490 polling stations (TPS) spread across six sub-districts in Bogor City, the distribution results are to West Bogor district 15 trucks, South Bogor district 13 trucks, East Bogor district 4 trucks, Central Bogor district 3 trucks, North Bogor 12 trucks, and 13 trucks for Tanah Sareal district. Optimization testing with GA showed that with 60 dump truck type trucks with a capacity of 7 m3 operating and transporting as many as 3 rit, the garbage transported is only about 46.64% of the total waste. To achieve the government's target regarding solid waste services of 80 until 85%, 110 trucks are needed. Keywords : genetic algorithm, optimization, scheduling
POTENSI CANGKANG BUAH NYAMPLUNG (Calophyllum inophyllum) SEBAGAI SUMBER RESIN ALAMI Ika Amalia Kartika; Rafiq Izzudin Rabbani; Nancy Dewi Yuliana
Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (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.2019.29.3.269

Abstract

The objective of this work is to extract the resin from Calophyllum fruit shell, and to investigate the effect of solvent type (ethanol and methanol), shell to solvent ratio (1:6 and 1:8)and temperature (30, 40 and 50°C) on resin yield and its property. The experimentation was done using randomized factorial design.In general, solvent type, shell to solvent ratio and temperature affected resin yield and its property. Based on the variance analysis results (α=0.05), the effect of temperature and shell to solvent ratio on resin yield was more evidential than solvent type.The higher the ratio of shell to solvent and the temperature, the resin yield was also increasing. The highest resin yield (7.69% or 75.32% based on potential mass of resin contained in Calophyllum shell) wasobtained at a shell to solvent ratio of 1:8 and a temperature of 50°C with methanol as solvent.The effect of process conditions was very noticeable on total phenol content of resin, while its acid value was only significantly affected by solvent type andshell to solvent ratio. An increase in shell to solvent ratio and temperature improved total phenol content of resin.The highest total phenol content (71.23 mg gallic acid equivalent/kg) was obtained at 1:8 of shell to solvent ratio and 30°C with methanol as solvent. Acid value of resin ranged from 112-145 mg KOH/g, and it positively contained saponins.Calophyllum fruit shell had thus great potential as a natural resin source. Keywords: Calophyllum, ethanol, extraction, fruit shell, methanol, resin
STABILITAS EDIBLE FILM PATI SAGU (METROXYLON SAGU ROTTB.) ASETAT SELAMA PENYIMPANAN PADA BERBAGAI SUHU Rosniyati Suwarda; Tun Tedja Irawadi; Prayoga Suryadarma; Indah Yuliasih
Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (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.2019.29.3.278

Abstract

The degree of stability of starch-based edible films during storage varies greatly compared to synthetic films. This work aimed to study the effect of storage temperatures on the stability of sago starch acetate edible film during storage. Edible films produced by casting and storage at 5, 30 and 40 oC temperatures for 34 days. The observed characteristics were crystallinity, contact angle, physical, mechanical and barrier (WVTR) film properties. Sago starch acetate edible films presented lower relative crystallinity (10,10%) and highest contact angle (51,04o) when compared with native starch edible films. The results indicated that sago starch acetate edible films were relatively stable when stored at low (5 oC) and high (30 and 40 oC) temperatures. Storage temperatures did not affect physical properties (solubility, transparency) and mechanical (elongation at break / EAB) of sago starch acetate edible films except tensile strength (TS) and water vapor transmission rate (WVTR). TS values ​​increased at temperatures 30 and 40 oC and WVTR values ​​increased at temperature 30 oC. Changes in physical and mechanical properties occur at the beginning of storage, but then tend to be stable until the end of storage. Sago starch acetate edible films had low physical and mechanical characteristics, that was TS (2.25–4.90 MPa), elongation at break (29.65–89.62%), solubility (15.01–29.61%), transparency (0.91–1.87) and very low WVTR value (0.07–0.33 g/m2.hour) and Ea (-8.6E-04 kJ/mol). Sago starch acetate edible films had good physical and mechanical properties and resistant to moisture, can be used for applications as edible films and coatings for foods that contain high water content. Keywords: edible film, mechanical and physical properties, sago starch acetate, water vapor transmission rate
PENGARUH PINJAMAN DALAM KEMITRAAN UNTUK PENENTUAN HARGA PRODUK (PENYEBAB PENINGKATAN HARGA: A THEORETICAL VIEW) Sukardi
Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (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.2019.29.3.290

Abstract

Products price, including those of agroindustry, keeps increasing constantly with no indication of stopping. By default, people comprehend the cause of price increase is attributable to inflation. In fact, the inflation is determined based on the price before and the price after increase. It implies that the price increase is the cause of inflation not vice versa.This article was intended to explore and analyze two types of financing system so as to formulate a mathematical expression as a basis to find the root of the cause of price increase. The comparison method and cause-and-effect were used to undertake the objective. Each of the two compared financing systems is modeled in order to extract necessary variables.The results show that the high price is due to the number of comprising elements of the price especially interest rate of the loan. Numerical example substantiates that the interest-bearing loan system forces business to set price to contain more variables in order to keep the business operating while the partnership system shows a significant contrast. Out of the findings the articleconcludes that the price increase will never be stopped until businesses(agroindustry) start implementing partnership financing system in place of interest-bearing. The article further infers that the inflation is absent from the causing factors of the price increase. Keywords: price increase, inflation, interest-bearing loan system, partnership system
PERENCANAAN BISNIS TEPUNG KOMPOSIT DENGAN SISTEM BAGI HASIL Darsasa Herdiana Anggriyanto; Marimin; Yandra Arkeman
Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (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.2019.29.3.299

Abstract

The successful of composite flour business planning is required a feasibility study and revenue sharing system. The objective of this research is to design the business plan for composite flour through feasibility study and revenue sharing system. The exploratory research method with observation approach was implemented in this research. The feasibility aspects to observed are market, technical, human resource and organization, environment and financial aspect for revenue sharing. The result showed that tapioca flour and mocaf flour were potential substitutes for wheat flour. Based on the availability of raw materials, mocaf flour has a minimum availability of 10.000 tons / year, therefore it had 29 tons/day to substituted wheat flour. This research designed the substitution of wheat flour were 5% of mocaf flour and 5% of tapioca flour. The feasibility study showed that the payback period (PBP) was 3 years and 6 months while Break Event Point (BEP) was 153.258.997 Kg/year. The result concluded that this business planning were feasible to operate. Further, this research also designed 2 revenue sharing scenarios as recommended by National Sharia Board. Finally, this research succeeds to designed a feasible business for composite flour with revenue sharing. Keywords: business plan, revenue sharing, feasibility, composite flour

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