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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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LEVELS OF SOURNESS, BITTERNESS AND SWEETNESS OF CHOCOLATE PRODUCTS ON CONSUMER ACCEPTANCE (CASE STUDY IN THE SPECIAL REGION OF YOGYAKARTA, INDONESIA) Lintang Asmara, Sang Norma; Rahmatika, Annie Mufyda; Zahira, Alifa Shafa; Saifurrahman, Anas
Jurnal Teknologi Industri Pertanian Vol. 35 No. 3 (2025): 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.2025.35.3.252

Abstract

In Indonesia, chocolate products are often associated with high sweetness, leading to distorted consumer perceptions of couverture chocolate, which ideally balances acidity, bitterness, and sweetness. This study aimed to evaluate consumer acceptance of six chocolate couverture formulations in the Special Region of Yogyakarta (DIY) and identify the most preferred formulation based on a balanced sensory profile. Using convenience sampling, 500 untrained panelists aged 15–60 years were selected across five districts in DIY Province. Participants evaluated sweetness, bitterness, acidity, aroma, texture, and overall acceptability through hedonic and ranking tests. Physicochemical parameters (pH, viscosity, and hardness) were also measured to support sensory findings. Results showed that formulations F1 and F2 achieved the highest overall acceptability scores due to moderate bitterness and acidity, preferred sweetness, and smoother texture. The ranking test confirmed these results, with F1 and F2 recording the lowest mean ranks. Physicochemical analysis supported these findings, showing higher pH (6.68 and 6.63), moderate viscosity (6,580 and 5,140cP), and lower hardness (46.83 and 50.52 N). Consumer age significantly influenced preference, with younger respondents favoring sweeter and softer chocolate. These findings emphasize the importance of optimizing sensory and textural attributes to meet diverse consumer expectations. Keywords:  consumer acceptance; consumer preference; chocolate; sensory evaluation  
SIMULTANEOUS SACCHARIFICATION AND CO-FERMENTATION (SSCF) FOR BIOETHANOL PRODUCTION FROM BAMBOO SHOOTS: A SYSTEMATIC LITERATURE REVIEW Nasution, Nurul Cinthiya; Machfud; Syamsu, Khaswar
Jurnal Teknologi Industri Pertanian Vol. 35 No. 3 (2025): 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.2025.35.3.312

Abstract

The escalating global energy demand and the depletion of fossil fuel reserves have accelerated the pursuit of sustainable bioenergy alternatives. Bioethanol is widely recognized as a promising candidate; however, its production continues to depend predominantly on food-based substrates such as cassava and molasses, thereby exacerbating food vs fuel dilemmas. Consequently, lignocellulosic biomass has emerged as a viable alternative owing to its abundance and non-food nature. Among potential resources, bamboo shoots constitute a particularly strategic feedstock, characterized by high cellulose (33–45%) and hemicellulose (23–30%) contents, coupled with an exceptionally low lignin fraction (0.89%), which minimizes the requirement for energy- and cost-intensive pretreatment. Their rapid growth further reinforces their suitability as a renewable and underexploited biomass source. The present study undertakes a systematic literature review to assess the potential of bamboo shoots for bioethanol production via Simultaneous Saccharification and Co-Fermentation (SSCF). Specifically, it seeks to: (i) elucidate global research trends in SSCF through bibliometric analysis, (ii) identify knowledge gaps concerning the utilization of bamboo shoots, and (iii) propose future research directions to enhance SSCF efficiency. Bibliometric analysis conducted with VOSviewer, encompassing publications from 2006 to 2025, reveals growing scholarly focus on SSCF, particularly in relation to fermentation, enzymatic hydrolysis, and lignocellulosic feedstocks. Notably, the complete absence of “bamboo shoot” as a keyword across the dataset signifies a critical research gap. This gap underscores the necessity for rigorous experimental investigations and the development of predictive simulation models employing bamboo shoots in SSCF, with the aim of optimizing ethanol yields, elucidating key process dynamics, and advancing sustainable bioethanol production. Keywords: bamboo shoot, bioethanol, simulation, simultaneous saccharification and co-fermentation (SSCF)
TECHNO-ECONOMIC ANALYSIS OF CHILI SAUCE PRODUCTION USING FERMENTED CASSAVA FLOUR Rahim, Abdul; Adi, Qadaruddin Fajri; Adelina, Fitrah; Sudarmin
Jurnal Teknologi Industri Pertanian Vol. 35 No. 3 (2025): 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.2025.35.3.244

Abstract

This study performs a techno-economic analysis to assess the feasibility of developing chili sauce products incorporating fermented cassava flour as a local food ingredient. The evaluation covers both technical/technological and economic aspects. Technologically, the product exhibits favorable characteristics with a mean moisture content of 72% and pH of 4.01, supported by positive organoleptic test results. Economically, financial analysis indicates strong viability, with a Net Present Value (NPV) of IDR 40,138,730 an Internal Rate of Return (IRR) of 34.53%, a Benefit-Cost (B/C) Ratio of 2.25, and a Payback Period (PP) of 2 years and 1 months. The integrated findings from both technical and economic evaluations confirm that chili sauce formulated with fermented cassava flour is technically sound and economically feasible for commercial development. This product has significant potential to enhance added value, create new business opportunities, and support sustainable local food security. keywords: chili sauce, techno-economic, cassava
FEASIBILITY STUDY OF GROUPER FISH PROCESSING INDUSTRY IN JAVA ISLAND BASED ON RAW MATERIAL AVAILABILITY ANALYSIS Ulil Albab, Alif Rizki; Asiyah Wardah, Siti Nur; At-Ta'anny, Ummu
Jurnal Teknologi Industri Pertanian Vol. 35 No. 3 (2025): 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.2025.35.3.297

Abstract

Grouper is a high-value fishery commodity with increasing demand in both domestic and international markets, necessitating a stable raw material supply to support sustainable processing activities. However, feasibility assessments for developing grouper processing industries in Indonesia rarely prioritize raw material availability, despite this factor being essential for maintaining consistent production. This study evaluates the feasibility of establishing a grouper processing industry in Java by integrating cross-regional supply mapping with an inventory control analysis based on the Safety Stock (SS) and Reorder Point (ROP) approaches. A mixed-methods design was used, combining semi-structured interviews, field observations at ten major supply points along the northern coast of Java, and analysis of twelve months of supply and demand data. Findings indicate that the total monthly grouper supply reaches approximately 254 tons, while industrial requirements are around 50 tons. Cold chain capacity, logistics conditions, and the distance of distribution influence price differences across regions. Seasonal fluctuations can be managed by relying on both capture fisheries and floating net cage aquaculture, which help maintain a consistent supply throughout the year. A simulation using an SS value of 602 kilograms and an ROP value of 2,402 kilograms demonstrated that no stock outs occurred during a ten-day evaluation. Overall, the study confirms that the supply of grouper raw materials in Java is stable, feasible, and capable of supporting the growth of processing industries, providing a practical basis for future supply chain planning. These findings offer guidance for policymakers and industry stakeholders nationwide. Keywords: grouper supply chain, raw-material feasibility, inventory control, safety stock, reorder point
MATHEMATICAL MODELLING OF DEHYDRATOR DRYING ON APPLE FRUIT SLICES Yuliasih, Indah; Rasyid, Dzulkifli; Permatasari, Niken Ayu
Jurnal Teknologi Industri Pertanian Vol. 35 No. 3 (2025): 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.2025.35.3.304

Abstract

This research was conducted in order to evaluate the drying prosess using the Moisture Ratio (MR) drying model approach among Newton, Page, Henderson-Pabis and Midili. The thin-layer drying experiment was carried out in a Wirastar FDH10 food dehydrator at the constant temperature of 60°C for 23 h. The main responses, i.e, weight loss, moisture content and water activity (aw) were measured during the process. All data analysis and mathematical modeling was executed with the Microsoft Excel Analysis Tools Solver Add-In. The final weight of the dried apple slices was decreased by 80.2%, and a target moisture content in the range of 6–8% with a final water activity value of aw = 0.431 was also obtained. Comparing the models, Midili model turned to be the most adequate for describing these data as it presented the highest value of  R2 =0.9804 and low values for SSE and RMSE. The empirical equation for the Midili model was MR = 1.000 exp(-0.342* ) + 0.0038*t. The model was validated which showed a good agreement, and the necessary time to dry from 84.4% on wet basis to 6.4% on wet basis is predicted at 11.5 h. This is a 42.5% increase in the time effectivity, which presents definite progress. Keywords: apple slices, drying model, moisture ratio, thin layer drying
Table of Contents Index tin, admin
Jurnal Teknologi Industri Pertanian Vol. 35 No. 3 (2025): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/3skdwq97

Abstract

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