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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 635 Documents
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PENINGKATAN SIFAT FUNGSIONAL PATI SAGU (METROXYLON SP.) MELALUI PENAMBAHAN ISOLAT PROTEIN KEDELAI DAN TRANSGLUTAMINASE Nurmiati; Sapta Raharja; Prayoga Suryadarma
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (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.2020.30.2.190

Abstract

The limited water absorption of sago starch requires the addition of soybean isolate protein and transglutaminase in its formation into a dough. The purpose of this study was to analyse the effect of addition of soy protein and transglutaminase to sago starch on the water absorption. The study was conducted with the stages of characterization of sago starch, determining the effect of protein concentration of soybean isolates, and determining the effect of the addition of transglutaminase to increase water absorption. The results showed that the addition of 9% concentration of soybean isolate protein could increase water absorption up to 4.60 (g/g). This addition decreased swelling power because the soybean isolate protein has the ability to form a gel lower than starch and also the interaction between starch and protein which limits swelling power. The increase in solubility occured because electrostatic interactions were higher than hydrophobics in the amino acid protein isolates of soybeans. In addition, it decreased peak viscosity, increased final viscosity, decreased viscosity and initial temperature of the gelatinizes. Addition of transglutaminase 2.16 (U/g protein) to sago starch which had been added to soybean isolate protein increased water absorption up to 4.71 (g/g). The addition decreased swelling power and solubility, increased peak viscosity, final viscosity, deterioration of viscosity and initial temperature of gelatinization. Keywords: sago starch, soybean isolate, transglutaminase
UPAYA MEMPERTAHANKAN UMUR SIMPAN PISANG KEPOK DENGAN KEMASAN AKTIF BERBAHAN ARANG AKTIF CANGKANG KELAPA SAWIT Markiah; Rini Hustiany; Alia Rahmi
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (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.2020.30.2.198

Abstract

Kepok bananas are a fruit with a very fast ripening process when stored at room temperature.In this study, kepok bananas were packed with active packaging made from palm kernel shell activated charcoal, which was activated by 20% phosphoric acid in sachets to slow down the ripening process. This study was aimed to analyse the tendency of changes in the physical and chemical properties of kepok banana with active packaging made from palm kernel shell activated charcoal stored at room temperature and to determine the best active packaging that can extend the shelf life of kepok bananas. The old and ready-to-harvest kepok bananas were weighed as much as 350 g and packed with LDPE in the middle as primary packaging and foam net as secondary packaging. The kepok bananas packaging was added with 5 or 10 g of activated charcoal in the sachets packed with LDPE or tea bags. Kepok bananas with active packages were stored at 28 ± 2oC for 16 days and observed every two days in the form of weight loss, edible parts, moisture content, total dissolved solids, reducing sugar content, and total dissolved acid. The data were analyzed by regression order 2, order 3 or order 4 adjusted to the R2 value close to 1. The results showed that during storage the weight loss of kepok banana increased quadratically. The edible part changes followed the order 4 pattern, while the moisture content, total dissolved solids, reducing sugar content, and total dissolved acid followed the order 3 pattern. The best active packaging to extend the shelf life of kepok bananas was kepok bananas with 10 g of active charcoal in LDPE packaging. Keyword: kepok banana, active packaging, activated charcoal, palm kernel shell, LDPE
UPAYA STRATEGI PENINGKATAN KINERJA DAN KEBERLANJUTAN RANTAI PASOK AGROINDUSTRI KOPI ROBUSTA DI KABUPATEN TANGGAMUS Seppa Septarianes; Marimin; Sapta Raharja
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (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.2020.30.2.207

Abstract

The supply chain activity of robusta coffee agroindustry in Tanggamus District involves several stakeholders, namely farmers, collectors, and KUB (Kelompok Usaha Bersama). Sustainable supply chain activities are economic, social, environmental and technological management activities. The objectives of the research were to analyse supply chain mechanism, to analyse supply chain value-added and performance, and to assess sustainable supply chain performance index of Robusta agroindustry performance. The stages of data processing were the identification of Robusta coffee supply chain agroindustry, value added analysis, measurement and assessment of supply chain performance indexes, and design of strategies to improve performance and supply chain sustainability in Robusta coffee agroindustry. The value added of robusta coffee agroindustry supply chain was analyzed using a modification of Hayami. SCOR-AHP (Supply Chain Operations Reference-Analytical Hierarchy Process) was used to measure performance. The sustainability status of Robusta coffee agroindustry was calculated using Multi-Dimensional Scaling (MDS) technique with R software. The value added ratio in farmers was lower supply chain actor (45.59%) compared to collectors (70.30%) and KUB (85.34%). The supply chain performance farmer performance was 70.99 lower than collector 87.14 and KUB 85.76. The sustainability of economic dimensions was almost sustainable (77.39), social dimensions were sustainable (88.24), environmental dimensions was almost sustainable (78.62), and technological dimensions was almost sustainable (66.67). The aggregating value of supply chain sustainable showed 77.71% which meant almost sustainable. This research recommends strategies to build coffee farmers’s partnerships with agroindustry to improve the performance and sustainability of Robusta coffee supply chain. Keywords: agroindustry, SCOR-AHP, robusta coffee, sustainability, supply chain
POTENSI DAN MASA DEPAN SERAT ALAM INDONESIA SEBAGAI BAHAN BAKU ANEKA INDUSTRI Ono Suparno
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (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.2020.30.2.221

Abstract

Indonesia is one of the producing countries of natural fibre commodities, both vegetable and animal fibres. Indonesia exports natural fibres and at the same time needs a large quantity of natural fibers which is satisfied by imports. The natural fibre user industry contributes as a source of the state revenue. This article was written descriptively through a literature review and an analysis of data on the potential and future of Indonesian natural fibres as raw materials for various industries. The results of this study indicated that natural fibre from Indonesia had the potential to be used as raw materials for various industries by increasing the quantity of supplies and their qualities; the uses of natural fibres are not only for conventional uses, but continues to grow with the development of science, technology and art to create innovations based on natural fibres and take awareness of the importance of environmentally friendly products; and natural fibres have good prospects or technoeconomically feasibile to be developed as raw materials for various industries. Keywords: business feasibility, export, fibre uses, industry, natural fibre, production, raw material
KARAKTERISTIK EKSTRAK KULIT BUAH NAGA MERAH (Hylocereus Polyrhizus) DENGAN PENAMBAHAN BERBAGAI KOSENTRASI ASAM SITRAT SEBAGAI PEWARNA ALAMI MAKANAN Addion Nizori; Nola Sihombing; Surhaini
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (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.2020.30.2.228

Abstract

Nowadays, the use of natural colorant and additives is very important for increasing consumer acceptability in processed foods. Anthocyanins are commonly used as natural colorants in the food industry. As unstable natural pigments they need protection. This study aimed to determine the characteristics of red dragon fruit peel extracts by adding various concetrations of citric acids as natural food colorants. Research design used was randomized complete design with six treatments, i.e. 0%, 2%, 4%, 6%, 8%, and 10% concentrations with four replicates. The results showed that varying citric acid concentration had a significant effect on pH, anthocyanin content, antioxidant activity and colour change. Increasing of citric acid was also observed which was correlated with colour lightness and anthocyanin content. The best results showed in addition of 2% citric acid concentration with pH value of 2.75, anthocyanin total content of 6,38 mg/50g, antioxidant activity value of 80,71% and colours values of L*, a*, and b* were 49, 59 and 14, respectively. Keywords: Anthocyanin, extraction, red dragon fruit peel, citric acid
IMPLEMENTASI MULTI CRITERIA DECISION MAKING (MCDM) PADA AGROINDUSTRI: SUATU TELAAH LITERATUR Rachman Jaya; Eka Fitria; Yusriana; Rizki Ardiansyah
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (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.2020.30.2.234

Abstract

Decision making process by decision maker in hard situation, limited time as well as uncertainty condition, is needed especially on agroindustry. The papers assessed an implementation of multi-criteria decision making (MCDM) method on agroindustrial decision making process. Several techniques in MCDM method has used by decision makers such as AHP, ANP, Vikor, TOPSIS, VIKOR, SAW, ELECTRE, PROMOTEE, MAUT, and MPE. The objectives of this research were to conduct literature review on an implementation of the techniques in MCDM on agroindustrial sectors and to determine a critically research topic to future works. The literature reviews were undertaken by 87 papers, technical report and handbooks which were related to the topic. Majority articles were downloaded through several scientific webs such as: DOAJ, Crossreef, Researchgate, Academia.edu, EBSCO, Google Scholar, Garuda-Ristek and Science Direct. The clusteritation based on logical framework, generic model and implementation to agroindustrial. At the end was discussed critical judgment on MCDM, particulary AHP and ANP. Keywords: agroindustrial, decision MCDM
KARAKTERISTIK NIRA KELAPA FERMENTASI DENGAN METODA FERMENTASI MOROMI Ade Iskandar; Luthfiano Yossy Darusalam
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (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.2020.30.2.244

Abstract

Coconut sap consists of around 85 % water, 14% sugar and a small amount of protein, amino acids, organic acids, minerals, dyes, and fats. It has the potential to be a fermentation medium. Fermented coconut sap is expected to be a raw material for seasoning product similar to salty-sweet soy sauce. Soy sauce is made from fermented soybeans or a mixture of soybeans and wheat. Soybeans and wheat are allergens, so many consumers who are healthy-living oriented avoide to consume them. The fermented coconut sap is free of soybeans and wheat. It was made through a one-step of moromi fermentation. The temperature (35, 45 and 55 ° C) and sea salt concentrations (25 and 35%) were used in this study to determine its effect on microbiological, physico-chemical and organoleptic characteristics of fermented coconut sap. The results showed that the moromi fermentation took place the number of microbes (TPC) increased from 91 + 46 cfu/g until the peak of growth of (1.18+0.48) x104 cfu/g on the day 35th and decreased into (1.54 + 0.19) x103 cfu/g on the 48th day; the pH level decreased from 6.37+0.84 to 4.22+0.75, the total dissolved solids increased from 39.35+0.90 % to 48.83+1.88%; reducing sugar increased from 0.13+0.01 mg/l to 1.64+0.45mg/l; colour changes from clear-yellowish to dark-brown; and the dominant volatile compounds were 2-pentanone, and 4-hydroxy-4-methyl. The treatment of differences in salt content did not affect the nature of fermented juice while temperature significantly affected the reducing sugar, colour, and TPC. Organoleptic test results showed that the fermented coconut sap at 55oC and the addition of 25% sea salt was the most preferred one. Keywords: coconut sap, fermented coconut sap, moromi, sea salt, temperature
ANALISIS POTENSI JEJAK KARBON LIMBAH CAIR DAN LISTRIK PADA PROSES PENYAMAKAN KULIT Aditya Wahyu Nugraha; Ono Suparno; Nastiti Siswi Indrasti
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (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.2020.30.3.256

Abstract

Leather is a product obtained from the conversion process of raw skin/hide into leather. The process generate a number of wastes with a high pollutant content, especially waste water. The waste contributes to the formation of carbon emission. Awareness on environmental sustainability also requires the industry to improve its production system to make it more eco-friendly. Improvements will increase production and the industry reputation. Before making improvements to the production system, it is necessary to carry out an analysis related to the carbon emissions produced in producing a product. The objectives of this study were to calculate carbon emission (carbon footprint) that generates in the leather tannery process and to give alternative strategy for the environmental improvement. The research used primary data and secondary data. This research was carried out with the processes identification, carbon emission sources identification, an analysis of the carbon emission potential amount, and a study of strategies to minimize carbon formation in the tannery. The results of the analysis showed that electricity and wastewater were sources of carbon in the production process of leather. The total of carbon emission formed in the leather tanning process was 1,692.17 kg CO2 eq per batch, where wastewater contributed more than electricity. Further analysis showed that 1 m2 of leather produced 8.08 kg CO2 eq of carbon. The strategies that can be taken to reduce carbon emissions are engineering processes, material substitution, and using eco-friendly materials. Keywords: carbon footprint, leather, tannery
PENGEMBANGAN STRATEGI BISNIS RESTORAN SEGMEN ATAS DI YOGYAKARTA DENGAN PENDEKATAN CRITICAL SUCCESS FACTORS Edouard Aryadi Supriyadi; Wahyu Supartono; Didik Purwadi
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (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.2020.30.3.265

Abstract

Yogyakarta is the right place to run a culinary business because of Yogyakarta's status as a city of culture, education city, and tourist destination, so it requires restaurant facilities, including for the high class segment. The right business strategy is needed to minimize the risk of competing and maximize the advantages of competition. The object of this research was GW restaurants and the comparisons were LD and SS restaurants. This research was aimed at identifying success factors, analyzing the business environment, and developing its business strategy. This research used descriptive-qualitative techniques with Critical Success Factors (CSF) and SWOT approaches. GW restaurants had Critical Success Factors, namely clear concepts, strong customer relationships, cultural interests, managing a competitive environment, good customer relationships, and determining the right location/place. The business environment consisted of internal and external. The development of its business strategy is to improve the quality of employees, improve the quality of its products and innovations, favor specific menus, increase service time, and conduct advertising promotions and expand the network with social media. Keywords: business strategy, critical success factors, restaurant
ANALISIS PREFERENSI PETANI TERHADAP MODEL KEMITRAAN KELAPA SAWIT DENGAN METODE ANP (ANALYTIC NETWORK PROCESS) Suparjan; An Naafi Yuliati Lathifah
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (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.2020.30.3.271

Abstract

The palm oil’s partnership model in Indonesia, which is dominated by smallholders in practice, still finds injustices where farmers do not have the same bargaining power as the company although their relationship is as partners. This study aimed to develop a partnership model that considers the conditions of farmers as part of a valuable partner to carry out equality in the partnership itself using indicator profitability, social welfare, and replanting. The Analytic Network Process (ANP) was used to determine the priority of indicator in partnership model considered as the most important for oil palm farmers by comparing the available criteria and alternative factors. It is known fro this study that the oil palm farmer chooses the priority of model partnership with cooperation model and the criteria for agreement, transparency, and saving mechanism for replanting farmers in developing a model of the partnership of oil palm farmers in Indonesia. Keywords: analytic network process, partnership model, oil palm farmers

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