cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota bogor,
Jawa barat
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 635 Documents
 43   44   45   46   47 
PEMANFAATAN FOAMING AGENT DARI MINYAK SAWIT PADA BETON RINGAN Mukarramah Lubis; Ani Suryani; Ika Amalia Kartika; Erliza Hambali
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.2019.29.3.307

Abstract

Foaming agent contains surfactant that facilitates formation of foam to reduce the surface tension of liquid so that it can easily form bubbles. This time, foaming agent is used to produce lightweight concrete. Surfactant can be produced from fatty acid of palm oil named potassium palmitate and natrium laurate. The aim of this study to formulate a foaming agentfor production of lightweight concrete that could form foam that has best performances. Foaming agent for lightweight concrete was made mixturing from surfactant of potassium palmite and sodium laurate, sodium silicate and water. Design of experiment used was Completely Randomized Factorial Design with α = 5% and Duncan post hoc test with α = 5%. Analysis of variance showed consentration of surfactant and consentration of natrium silicate has significant effect in foam stability, foaming ability, foam size and surface tension.The best formulation of foaming agent was foaming agent made from 15% of surfactant, 5% of natrium silicate and 80% of water. Its performances was foam stability of 92.72%, foaming ability of 173.33%, foam size of 249.54 µm and surface tension of 27.78 dyne/cm. Keywords: foaming agent, palm oil, surfactant, sodium silicate, lightweight concrete
SAPONIFIKASI-NETRALISASI ASAM OLEAT MINYAK SAWIT MENJADI FOAMING AGENT RAMAH LINGKUNGAN Sri Wahyuni; Anna Dhora
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.2019.29.3.317

Abstract

Palm oil consists of a group of fatty acids which have high detergency so that it has the potential to become the basis for foaming agents. The use of palm oil as a foaming agent is an effort to diversify palm oil derivative products by utilizing local raw materials. The foaming agent is a foaming agent that can be developed as a fire poison formula for fire fighting. The purpose of this study is to obtain the right temperature and type of alkali to produce the foaming agent with the best characteristics of the results of the saponification process of neutralizing palm fatty acids with alkali NaOH and KOH. The study consisted of three stages: the preparation phase, the foaming agent synthesis stage and the product characterization stage. The foaming agent synthesis was carried out according to the experimental design through the neutralization of the oleic acid feed saponification process, which was added with a 30% alkaline solution (NaOH and KOH) calculated using the saponification value of palm oil oleic acid. The research process was carried out at a temperature variation of 50oC, 70oC, 90oC, and 110oC with a stirring speed of 250 rpm for 90 minutes. Comparison of the molar ratio between oleic acid and lye/alkali solution is 1: 1 Observation was made on the quality and performance of foaming agents as products. The results of the analysis of the quality of Na / K-oleate foaming agent, showed that Na-Oleate at 50oC has produced the best foaming agent with the following characteristics: acidity (pH) value 8.17, density 1.0662 g/cm3, viscosity 1.07 cP, surface tension 17.76 dyne/cm, 32.10% foam stability and 50% emulsion stability. Keywords: foaming agent, palm fatty acids, alkali
PENGEMBANGAN PRODUK OBAT KUMUR KONSENTRAT DENGAN BAHAN AKTIF MINYAK ATSIRI DAUN SIRIH DAN DAUN CENGKEH Dwi Setyaningsih; Siti Rahmi Nuabdi; 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.2019.29.3.327

Abstract

Tooth and mouth disease that is suffered by many people is the reason for the increasing usage of mouthwash. Mouthwash on the market contains alcohol which causes side effects. The purpose of this study is to develop mouthwash concentrate based on essential oil (betel leaves and cloves) that can be accepted by prospective consumers, and to analyze the eligibility criteria of the mouthwash industry investment. The respondents 100 peoples, ranging in 15 to 62 y.o including visitors at Botani Square Mall, Sempur Field, Bhayangkara Hospital Bogor, and IPB students. The research uses an action research approach including market identification, prototype design, research and development, product acceptance analysis and financial analysis. Some problems raised from respondent interview were the side-effects of product, no measuring cup attached, less practical package, and the price was not affordable. The research solution was a practical 30 mL prototype of bottle drops with measuring cap. The production cost was IDR 6,808 and selling price (based on customer willingness to buy) of IDR 20,000. The result also showed a good acceptance of product by most respondents. Based on financial analysis, this product was concluded as feasible for industrial implementation. Keywords: alcohol mouthwash, betel-clove essensial oils, financial analysis, mouthwash industry
RANCANGAN MODEL PURWARUPA KEMASAN KOPI SPECIALTY Zulkarnain; Machfud; Marimin; Emmy Darmawati; Sugiarto
Jurnal Teknologi Industri Pertanian Vol. 30 No. 1 (2020): 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.2020.30.1.1

Abstract

Packaging design is a challenge for the development of micro-industries, especially to encounter high competition against well-known products. Unfortunately, most of micro-industries have limitations in term of packaging design and attractiveness. The purpose of this study was to design the right packaging prototype model for the micro-industries. The study applied the value engineering approach which consisted of information, creative, analysis, development, and recommendation stages. In the creative stage, the process included making the moodboards, sketches and digitizing designs as well as generating prototypes. Fuzzy AHP (Analytical Hierarchy Process) was applied in the analysis stage to obtain the weight of each performance parameter. From the analysis, it found that colour was the most significant parameter in determining packaging design of specialty coffee packaging. The most appropriate model recommendation as a representation of packaging for specialty coffee businesses for micro-scale industries was the flat bottom pouch type contained in alternative III. Keywords: fuzzy AHP, packaging design, prototype, value engineering
ANALISIS DAN PENENTUAN STRATEGI PERBAIKAN NILAI TAMBAH PADA RANTAI PASOK KELAPA SAWIT (STUDI KASUS PROVINSI RIAU) Petir Papilo; Diki Prasetiyo; Misra Hartati; Ekie Gilang Permata; Afdhol Rinaldi
Jurnal Teknologi Industri Pertanian Vol. 30 No. 1 (2020): 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.2020.30.1.13

Abstract

Palm oil has become a leading commodity for improving the economy in Indonesia. At present, many people depend their lives on the plantation and oil palm agro-industry sectors through the establishment of supply chain links. In the palm oil supply chain, there are business actors from upstream to downstream. However, nowaday, every actor has different added values ​​for each level. This study aimed to measure the level of added value at each level of the palm oil supply chain and at the same time determine the strategy of added value improvement in the future. Based on calculations made by the Hayami method, added values at the level of independent smallholders, traders, and factories were 18.6%, 20%, and 28%, respectively. While the profits obtained by farmers, traders, and factories were Rp 4,125,900, Rp 56,400,000, and Rp 4,127,324,500, respectively. Then, by using the Non-numerical Multi Expert Multi Criteria Decision Making Method, recommended strategies have been obtained, among others through improving GAP, and development of cooperation and partnerships. Keywords: added value, palm oil, supply chain, strategy
PENINGKATAN KINERJA, MITIGASI RISIKO DAN ANALISIS KELEMBAGAAN PADA RANTAI PASOK CABAI MERAH DI KABUPATEN GARUT Maulida Hayuningtyas; Marimin; Indah Yuliasih
Jurnal Teknologi Industri Pertanian Vol. 30 No. 1 (2020): 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.2020.30.1.22

Abstract

Supply chain of red chilli has not integrated and involves all actor like farmers, collectors, traders, suppliers and industry. This condition creates instability in the quality of red chilli on the market, supply availability and price fluctuations. The purpose of this research was to study the mechanisms, performance, risk mitigation and institusional analysis of the supply chain using the Van de Vorst method, SCOR-AHP method, House of Risk (HOR) and Interpretative Structural Modeling (ISM). The location of this study was in Garut District, the highest production of red chili in West Java. The supply chain mechanism was approached through four elements, namely a) supply chain structure, b) chain business processes, c) network management and chain coordination, and d) chain resources used. The supply chain performance system has five levels of hierarchy, namely goals, business processes, criteria, attribute, and performance metrices. Results showed that the supply chain performances of the red chilli at farmers, collector, suppliers, and small medium enterprise (SME) were 74.6%, 76.8 %, 82.5%, 81.9%, respectively. Risk priorities showed there were 10 at the farmer, 9 at the traders, 11 at the supplier, and 10 at the industrial stage. Information on supply chain performance is expected to enable actors in the red chili supply chain to improve coordination, integration between actors, fulfillment of production facilities, proper implementation of Good Agricultural Practices (GAP), and distribution mechanisms, so that can optimally fullfil the consumer demand and minimize yield loss to improve competitiveness in the red chili industry. Keywords : Supply chain, performance, risk mitigation, institutional analysis
KARAKTERISTIK SENSORIS PRODUK MINUMAN WHEY FERMENTASI DENGAN PENGGUNAAN PERSENTASE SUKROSA Muhammad Taufik; Fatma Maruddin
Jurnal Teknologi Industri Pertanian Vol. 30 No. 1 (2020): 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.2020.30.1.36

Abstract

Whey dangke is a byproduct of the dangke industry and has not been utilized. The application of whey dangke to be a fermented beverage will provide functional and economical use values. Fermented whey products need to study the use of sugar in connection with future consumer preferences. Sucrose can be metabolized by microorganisms. The use of sucrose and the activity of microorganisms during fermentation can influence the sensory assessment of the final product of whey fermentation. The purpose of this research was to determine the sensory physical characteristics of fermented whey beverage products by adding various percentages of sucrose. The treatment in this research was the use of sucrose percentages of 3, 6, 9, and 12 % (w/v) and without the addition of sucrose and also using commercial products as a comparison. Sensory testing used 36 semi-trained panelists. Sensory assessment included sour taste, sweet taste, panelists' preference for aroma and appearance, and responsiveness of reception from panelists. The results showed that an increase in the percentage of sucrose causing whey fermentation of sour taste decreased, while the sweet taste, aroma and appearance preference increased. The panelist acceptance response to the sour and sweet taste of the fermented whey beverage product was the response received, while the panelist acceptance response to the aroma and appearance was from a neutral response to receiving. The used of 12% sucrose percentage in the processing of fermented whey drinks would produce drinks that are preferred by consumers. Keywords : whey dangke, fermentation, sucrose, sensory characteristics
KEBERLANJUTAN RANTAI PASOK INDUSTRI KECIL DAN MENENGAH (IKM) ALAS KAKI DI KABUPATEN DAN KOTA BOGOR Wilda Sukmawati; Machfud; Ono Suparno; Aji Hermawan
Jurnal Teknologi Industri Pertanian Vol. 30 No. 1 (2020): 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.2020.30.1.43

Abstract

Measurement of supply chain sustainability in the footwear industry is limited to measurements on craftsmen as footwear makers in the District and City of Bogor. The purpose of this study was to obtain a footwear industry supply chain sustainability index in the District and City of Bogor as an industrial centre in the West Java region. The method approach taken was Multidimensional Scaling (MDS) using Rapfish software. This study analyzed three dimensions, namely economic, social and environment. The indicators used for the economic dimension were net profit, sales targets, production capacity, labour income, product quality, market access, investment for the environmental improvement, research and technology development. Indicators measured for the social dimension were employment opportunities for the local workers, human reource skills, easiness access to health, use of equipment, work safety, workplace quality, air quality of production rooms, workforce training, number of products returned, and certification in the social field. On the environmental dimension, the indicators measured were the reduction in the amount of energy used, the use of environmentally friendly materials, the level of waste management, measurement and reduction of emissions produced, certification in the environmental field, use of materials from local suppliers. The results of measurement of the footwear industry sustainability indexes were less sustainable for the economic and social dimensions, whereas for the environment dimension indexed was not sustainable. In leverage analysis, indicators that influenced to increase the index for the economic dimension were market access and labour income, the social dimension were the quality of the production room air and the use of safety equipment, and the environmental dimension were the level of waste management, measurement and emission reduction. Keywords: sustainability. footwear, MDS
STRATEGI PENGEMBANGAN KEMITRAAN AGROINDUSTRI NILAM DI KABUPATEN KONAWE SELATAN MENGGUNAKAN METODE ANALISIS SWOT DAN AHP Dzulkarnain; Imam Santoso; Siti Asmaul Mustaniroh
Jurnal Teknologi Industri Pertanian Vol. 30 No. 1 (2020): 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.2020.30.1.53

Abstract

Patchouli oil is one of the export commodities of essential oil which has high economic value. This shows the need to develop patchouli oil cultivation and processing at the farm level, especially in South Konawe Regency. The purpose of this study was to obtain an agro-industry strategy in terms of partnerships both in the production and marketing aspects. The stages of this research began from the field study by interviewing patchouli oil agro-industry actors in South Konawe. The analytical method used was a combination of SWOT (Strengths, Weaknesses, Opportunities, Threats) and Analytical Hierarchy Process (AHP) techniques to get strategic priorities. The results of this study found that the patchouli agro-industry partnership system applied today consists of two patterns including the plasma core pattern for the production aspect and the general trade pattern for the marketing aspect. Furthermore, the alternative strategy that has the highest priority was to increase wider market access by establishing partnerships with a score of 0.369, the second priority was to conduct training in human resource development in collaboration with related agencies with a score of 0.250. The third priority was to strengthen capital by utilizing business networks and the internet to overcome the price game with a score of 0.206, and the last priority was to expand partnerships (parthnership) of patchouli farmers and entrepreneurs in increasing production. Keywords: patchouli oil, partnership, development strategy, SWOT, AHP
APLIKASI EDIBLE COATING MINYAK KAYU MANIS PADA MANISAN TOMAT CHERRY SELAMA PENYIMPANAN Priska Wisudawaty; Indah Yuliasih; Liesbetini Haditjaroko
Jurnal Teknologi Industri Pertanian Vol. 30 No. 1 (2020): 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.2020.30.1.63

Abstract

Candied cherry tomatoes with antimicrobial edible coatings are one of the alternative product processing technologies that can be developed to maintain the quality and extend shelf life. This study aimed to analyse the effect of antimicrobial edible coating on the cherry tomato quality changes during storage. The experimental design in this study used Completely Randomized Design consists of one factor, namely edible coating which performed twice as replication. The level of treatment test was candied cherry tomatoes without an edible coating, with an edible coating without antimicrobial, and with an antimicrobial edible coating. Based on the analysis of water content, total sugar, total acid, vitamin C, total microbe, hardness, and pH, candied cherry tomato with an antimicrobial edible coating was the best treatment. The rate of change water content, total sugar, total acid, vitamin C, total microbial, hardness, and pH of the product respectively, were 0.1436, 0.3002, 0.0058, 0.0048, 690.8838, 0.0378, 0.0163, 10.94, and 30.07 %, respectively. The results of organoleptic tests on aroma, taste, color, and texture showed that 25.71, 15.71, 65.71, and 55.71%, respectively, of panelists who like candied cherry tomatoes with antimicrobial edible coatings. Keywords: antimicrobial, candied cherry tomato, cinnamon oil, edible coating

Page 45 of 64 | Total Record : 635

 43   44   45   46   47 

Filter by Year

2004 2025


Reset
Filter By Issues
All Issue Vol. 35 No. 2 (2025): Jurnal Teknologi Industri Pertanian Vol. 35 No. 1 (2025): Jurnal Teknologi Industri Pertanian Vol. 34 No. 3 (2024): Jurnal Teknologi Industri Pertanian Vol. 34 No. 2 (2024): Jurnal Teknologi Industri Pertanian Vol. 34 No. 1 (2024): Jurnal Teknologi Industri Pertanian Vol. 33 No. 3 (2023): Jurnal Teknologi Industri Pertanian Vol. 33 No. 2 (2023): Jurnal Teknologi Industri Pertanian Vol. 33 No. 1 (2023): Jurnal Teknologi Industri Pertanian Vol. 32 No. 3 (2022): Jurnal Teknologi Industri Pertanian Vol. 32 No. 2 (2022): Jurnal Teknologi Industri Pertanian Vol. 32 No. 1 (2022): Jurnal Teknologi Industri Pertanian Vol. 31 No. 3 (2021): Jurnal Teknologi Industri Pertanian Vol. 31 No. 2 (2021): Jurnal Teknologi Industri Pertanian Vol. 31 No. 1 (2021): Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (2020): Jurnal Teknologi Industri Pertanian Vol. 30 No. 1 (2020): Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (2019): Jurnal Teknologi Industri Pertanian Vol. 29 No. 2 (2019): Jurnal Teknologi Industri Pertanian Vol. 29 No. 1 (2019): Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian Vol. 28 No. 2 (2018): Jurnal Teknologi Industri Pertanian Vol. 28 No. 1 (2018): Jurnal Teknologi Industri Pertanian Vol. 27 No. 3 (2017): Jurnal Teknologi industri Pertanian Vol. 27 No. 2 (2017): Jurnal Teknologi Industri Pertanian Vol. 27 No. 1 (2017): Jurnal Teknologi Industri Pertanian Vol. 26 No. 3 (2016): Jurnal Teknologi Industri Pertanian Vol. 26 No. 2 (2016): Jurnal Teknologi Industri Pertanian Vol. 26 No. 1 (2016): Jurnal Teknologi Industri Pertanian Vol. 25 No. 3 (2015): Jurnal Teknologi Industri Pertanian Vol. 25 No. 2 (2015): Jurnal Teknologi Industri Pertanian Vol. 25 No. 1 (2015): Jurnal Teknologi Industri Pertanian Vol. 24 No. 3 (2014): Jurnal Teknologi Industri Pertanian Vol. 24 No. 2 (2014): Jurnal Teknologi Industry Pertanian Vol. 24 No. 1 (2014): Jurnal Teknologi Industri Pertanian Vol. 23 No. 3 (2013): Jurnal Teknologi Industri Pertanian Vol. 23 No. 2 (2013): Jurnal Teknologi Industri Pertanian Vol. 23 No. 1 (2013): Jurnal Teknologi Industri Pertnian Vol. 22 No. 3 (2012): Jurnal Teknologi Industri Pertanian Vol. 22 No. 2 (2012): Jurnal Teknologi Industri Pertanian Vol. 22 No. 1 (2012): Jurnal Teknologi Industri Pertanian Vol. 21 No. 3 (2011): Jurnal Teknologi Industri Pertanian Vol. 21 No. 2 (2011): Jurnal Teknologi Industri Pertanian Vol. 21 No. 1 (2011): Jurnal Teknologi Industri Pertanian Vol. 20 No. 3 (2010): Jurnal Teknologi Industri Pertanian Vol. 20 No. 2 (2010): Jurnal Teknologi Industri Pertanian Vol. 20 No. 1 (2010): Jurnal Teknologi Industri Pertanian Vol. 19 No. 3 (2009): Jurnal Teknologi Industri Pertanian Vol. 19 No. 2 (2009): Jurnal Teknologi Industri Pertanian Vol. 19 No. 1 (2009): Jurnal Teknologi Industri Pertanian Vol. 18 No. 2 (2008): Jurnal Teknologi Industri Pertanian Vol. 18 No. 1 (2008): Jurnal Teknologi Industri Pertanian Vol. 17 No. 3 (2007): Jurnal Teknologi Industri Pertanian Vol. 17 No. 2 (2007): Jurnal Teknologi Industri Pertanian Vol. 17 No. 1 (2007): Jurnal Teknologi Industri Pertanian Vol. 16 No. 3 (2006): Jurnal Teknologi Industri Pertanian Vol. 16 No. 1 (2006): Jurnal Teknologi Industri Pertanian Vol. 15 No. 3 (2005): Jurnal Teknologi Industri Pertanian Vol. 15 No. 2 (2005): Jurnal Teknologi Industri Pertanian Vol. 15 No. 1 (2005): Jurnal Teknologi Industri Pertanian Vol. 14 No. 3 (2005): Jurnal Teknologi Industri Pertanian Vol. 14 No. 2 (2004): Jurnal Teknologi Industri Pertanian Vol. 14 No. 1 (2004): Jurnal Teknologi Industri Pertanian Vol. 13 No. 3 (2004): Jurnal Teknologi Industri Pertanian More Issue