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Agroindustrial Journal
Published by Universitas Gadjah Mada
ISSN : 22526137     EISSN : 23023848     DOI : https://doi.org/10.22146/aij.v8i1
Core Subject : Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences
The journal publishes original research paper and review paper based on topics coverage but not limited to: 1. Industrial systems and management 2. Bio-industry 3. Production systems 4. Quality analysis and standardization 5. Systems analysis and industrial simulation 6. Product engineering and waste management Papers may report the results of laboratory experiments, theoretical analyses, design-development-innovations related to product/services/technology/system, processes or processing methods, machines/equipment, experimental, laboratory and analytical instrumentation.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol 11, No 1 (2024)" : 5 Documents clear
Application of Edible Coating from Konjac Flour added with Chitosan on the Quality of Red Chili Rusdianto, Andrew Setiawan; Hidayah, Ridatul Winda; Amilia, Winda
Agroindustrial Journal Vol 11, No 1 (2024)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v11i1.90047

Abstract

Red chilies have a relatively short shelf life and are highly perishable. Red chili is one type of vegetable with a water content (60 - 90 %) at the time of harvest and an increase in respiration rate. Therefore, it is necessary to pack a coating that can reduce and suppress respiration and transpiration rates to prevent vegetable damage. One potential way to reduce the damage to red chilies is by applying edible coatings. Edible coating is one technique that can be developed and applied to maintain quality and extend the shelf life of red chili. This study aims to determine the quality characteristics of red chili (Capsicum annuum L) before and after coating edible coating. In addition, to analyze the effect of Konjac flour concentration on the quality characteristics of red chili (Capsicum annuum L) with the addition of chitosan and to find out the best treatment for the application of edible coating with the basic ingredients of Konjac flour with the addition of chitosan. This study used a completely randomized design (CRD) and three replications. The treatment in this study was the storage time of coated red chilies edible coating for 1, 3, 6, and 9 days. The results showed that the storage time of coated red chilies edible coating affects the pH, water content, weight loss, respiration rate, and color. The analysis of the characteristics of red chilies showed that the coating done on red chilies can reduce and suppress the process of respiration rate.
The Effect of Drying Methods on The Quality of Dragon Fruit Skin Tea Ilmannafian, Adzani Ghani; Kiptiah, Mariatul; Darmawan, Muhammad Indra
Agroindustrial Journal Vol 11, No 1 (2024)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v11i1.90154

Abstract

As a co-product, dragon fruit peels still contain polyphenols that can be used as a tea product alternative, requiring an appropriate drying process. Therefore, it is necessary to find a suitable drying method to obtain high-quality dragon fruit peels as tea product ingredients. The aim of this research is to determine the quality of dragon fruit skin tea with different drying methods. This research used an experimental method by using sun drying against the oven as a drying method in the drying stages of the dragon fruit tea skin making process. The dried fruit peels were then characterized by their tannin, flavonoid, vitamin C, and water contents, as well as their hedonic test scores. The results showed that the qualitative results of tannins and flavonoids in dragon fruit peel tea were positive (+), and the vitamin C content of the peel tea was higher when produced in sun-dried (6.6 mg/100g). On the contrary, the water content of dragon fruit peel tea was higher (7%) by oven drying. Based on hedonic tests, the panelists preferred dragon fruit peel tea produced by the sun drying.
Design of Table and Chairs for Packaging Tempe Chips Work Station for Reducing the Risk of Occupational Diseases in Putra Tunggal Home Industry Wonosobo Faqih, Ahmad Saifulloh; Mulyati, Guntarti Tatik; Wagiman, Wagiman
Agroindustrial Journal Vol 11, No 1 (2024)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v11i1.93911

Abstract

Home Industry Putra Tunggal Wonosobo is a tempeh chip industry whose production process is manual, so it can have a negative impact on worker ergonomics. Preliminary research was conducted by interviewing pain complaints and assessing work posture using the OWAS method. The tempeh chips packaging workstation was the workstation that had the most pain complaints at 67.86% (19 of 28 body parts) and the highest OWAS score at 4, so this was at high risk of experiencing musculoskeletal disorders. The next study used the NBM questionnaire to analyze the level of pain due to work and RULA for work posture. CATIA software was used to design tables and chairs, as well as assess the posture of the design results using the RULA method. Worker performance will be compared before and after using tables and chairs based on the level of body pain due to work (NBM) and work posture (RULA). The research results showed a decrease in the risk of work-related diseases by 80 and 78 to 40 and 44 (from high to low-risk levels) as well as a decrease in the RULA score from 7 (dangerous posture) to 2 (good posture).
The Quality Analysis of Vermicelli From Corn (Zea mays L) and Potato (Solanum tuberosum L) Starch Probowati, Banun Diyah; Burhan, Burhan; Indarto, Cahyo; Farikh, Muhammad Dawil
Agroindustrial Journal Vol 11, No 1 (2024)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v11i1.96046

Abstract

Vermicelli was a food made from flour with a particular characteristic in the form of transparent thread and could be produced from corn and potato starch. It must appropriate the quality standards. The Objectives of the research are: (1) to determine the effect of formulation and drying time on the water content of vermicelli, (2) to determine the appropriate formulation of corn and potato starch, (3) to evaluate the quality of durability, (4) to determine the quality of the total protein content in vermicelli made from corn and potato starch. The experimental design of making vermicelli used the complete random design (CRD) method with 2 factors (composition of corn and potato starch) and drying time (120 and 180 minutes). The quality parameters of vermicelli are water content, sensory analysis, durability, and protein content. The results showed that the drying time has a significant effect on the water content of vermicelli. Still, the interaction of formulation and drying time factors did not significantly influence the water content of vermicelli. The overall preference for sensory analysis showed that the vermicelli formulation of 60:40 for corn and potato starch in 180 minutes of drying was the best formulation for Vermicelli-based corn and potato starch. The durability of this vermicelli was appropriate to quality standards (not easily crushed). The protein content was 1.53%, which is not appropriate to the quality standard of SNI 01-2975-2006 (minimum 4%). The novelty of the research was the best composition of materials to produce vermicelli from corn and potato starch and the drying time to produce it. Suggestions for further research could be to produce vermicelli with the composition of materials by adding nuts, eggs, or other ingredients to increase protein content and to analyze its quality.
Analysis of Factors Influencing Interest in Purchasing Porang Rice Using The Extended Theory of Planned Behavior (E-TPB) Annisa, Amalia Widya; Aziz, Ibnu Wahid Fakhrudin; Suharno, Suharno
Agroindustrial Journal Vol 11, No 1 (2024)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v11i1.96250

Abstract

Porang rice, as imitation rice made from porang tubers, can be used as a substitute for white rice because it contains low calories and high fiber. In Indonesia, the marketing of porang rice and related research is still limited.  This research aims to determine the characteristics of respondents and the factors that influence interest in buying porang rice, as well as recommendations for marketing strategies based on the research results. Data were analyzed using descriptive statistics, chi-square test, and SEM-PLS. The sample used was selected using a non-probability sampling method using a purposive sampling technique. The number of respondents obtained was 112 respondents. The research results found that the knowledge and status of respondents who were on a calorie diet were the main characteristics of respondents regarding their interest in buying porang rice. Subjective norms and perceived behavioral control directly influence interest in buying porang rice. Product availability indirectly influences interest in buying porang rice through perceived behavioral control. Recommendations for manufacturers' marketing strategies include providing information about low calories and high fiber on their packaging and promotional media, expanding their partner network with retail stores that are frequently visited by the public, and maximizing sales using e-commerce.

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