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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 96 Documents
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The Implementation of Activity-Based Costing on Black Rice Supply Chain in Sleman District, Yogyakarta Anggriani Dwi Putriasih; Dyah Ismoyowati; Endy Suwondo
Agroindustrial Journal Vol 8, No 2 (2021)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v8i2.76732

Abstract

As the primary rice consumers, Indonesians, especially people in Yogyakarta, particular consumers progressively changed their carbohydrate intake from white rice to black rice because of human health benefits. Consequently, from 2015 to 2018, Yogyakarta black rice farm extended its arable land, production, and productivity to fulfill the demand. The research aims to help the actor of business to supervise the activities, wasting higher costs and reducing the profit by analyzing the logistics cost structure along the black rice supply chain with Activity-Based Costing (ABC). The results found that the highest cost proportion of farmers (63.57%), farmer groups (69.97%), and distributors (50.47%) take place in the material handling activity. In comparison, retailers spend most of the cost on inventory activity (64.29%).
Production of Biodegradable Straw from Banana Peel I Putu Karang Adisurya; Mohammad Affan Fajar Falah
Agroindustrial Journal Vol 9, No 1 (2022)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v9i1.77148

Abstract

This study aims to determine the effect of enhancement in stirring temperature (75oC, 80oC, 85oC) and type of plasticizer (glycerol and sorbitol) on the characteristics of biodegradable straw from ambon banana peel waste and to compare them with the characteristics of conventional boba’s straws. Methods used in this study were tensile strength, elongation, biodegradation, and water uptake tests. The result showed enhancement of stirring temperature and type of plasticizer did not significantly affect the characteristics of biodegradable straws from ambon banana peel waste (p > 0.05). Enhancement of stirring temperature will increase the tensile strength and water resistance value, but decreased elongation and biodegradation value because enhancement of stirring temperature will decrease the water content and increase the molecular density. In addition, plasticizer will increase elongation value and level of biodegradation, but decrease tensile strength and water resistance values. Plasticizer has the ability to increase the elasticity of polymers, as well as increase water absorption because it has hydrophilic hydroxyl groups. Biodegradable straw that have been developed has a colour of black, being rigid, with a length of 13 cm and an external diameter of 1.2 cm. The colour and external diameter of biodegradable boba’s straw looks similar with conventional boba’s straw but shorter in length. Therefore, ambon banana peel waste was promising to be used as an alternative material for biodegradable straw in the future.
Fried Chicken Consumer’s Preference and Purchase Decision Analysis During Covid 19 Pandemic Era Febrianisa Yulia Sandita; Ibnu Wahid Fakhrudin Aziz; Mirwan Ushada
Agroindustrial Journal Vol 9, No 1 (2022)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v9i1.80860

Abstract

This study aims to observe the decision-making process on fried chicken purchases, and identify the most considered attribute, and combination of attributes based on consumer preference in the Covid-19 pandemic era. The pandemic has altered consumer behavior and consumption patterns, leading to changes in the food industry. Understanding how consumer preferences have shifted can help businesses adapt their strategies to better serve their customers. The data were collected using the questionnaire method through the Google Form platform with respondent criteria being fried chicken consumers who had purchased fried chicken at least twice in the last six months with the number of respondents being 135. The questionnaire consisted of two parts, the first part is about the consumer's purchase decision-making process and the second one is about the consumer's preference for fried chicken. Price, serving, purchase state, and packaging are the attributes chosen to identify consumer preferences using the conjoint analysis method. This study shows consumer habits in the decision-making process of buying fried chicken and consumers’ preferences toward the price, serving, purchase state, and packaging of fried chicken. Product attributes were the most considered based on importance level Price (40.73%), Purchase state (33.57%), Serving (16.99%), and Packaging (8.70%). The combination of fried chicken product attributes that are preferred by consumers according to the utility value of each level attribute is less than 15.000 IDR of price, served with rice/fried chicken and vegetables, purchased in ready-to-eat (takeaway/delivery) form and using paper box packaging.
Analysis of Consumers’ Preferences for Melon Using the Conjoint Method Tiara Tannesha Hartono; Nafis Khuriyati; Ibnu Wahid Fakhrudin Aziz
Agroindustrial Journal Vol 9, No 1 (2022)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v9i1.80861

Abstract

Melon (Cucumis melo L.) is a fruit widely known by the people of Indonesia, including Yogyakarta Province, which has several variants such as C. melo var reticulatus, C. melo var. inodorus, and C. melo var. catalupensis. These variants have different characteristics that can be distinguished by color, aroma, peel texture, as well as their respective markets. To find out consumers’ preferences for melon, the conjoint analysis method is used. The results showed that consumers in traditional retail preferred melons with small size, orange flesh, strong aroma, very sweet taste, slightly meshy peel texture, and crunchy flesh texture. Meanwhile, in modern retail, they prefer variants with a large size, green flesh, strong aroma, very sweet taste, non-meshy peel texture, and crunchy flesh texture. Sky Rocket, Glamor, Golden Langkawi, and Mai 119 variants are suitable for traditional and modern retail. There are also other suitable variants for traditional retail, namely Cantaloupe and Roc Melon, while Honey Globe and Action 434 are suitable for modern retail.
Frozen Tilapia Fillets Business Process Analysis Using Integration Definition for Function Modelling Sintia Putri Pradita; Nindya Laksita Laras
Agroindustrial Journal Vol 9, No 1 (2022)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v9i1.84127

Abstract

Aquaculture products in Indonesia have great potential in line with population growth. The demand for frozen tilapia fillets is increasing both in Indonesia and globally. Our objectives are to identify the current business process activities of a frozen tilapia fillet product, analyse problems and provide improvement strategies. In-depth interviews and observations were conducted with stakeholders. The business processes were analyzed using an Integration Definition for Function Modelling (IDEF0) to identify the activities and problems at the organizational level, the production plant level and the production department level. The results at the production plant level showed that there was a lack of strategic forecasting and inventory management in the planning activity. In the sourcing activity, the limited number of suppliers and inconsistent fish quality were the main problems. The lack of implementation of a good material handling and production system was a concern in the making activity. The problem in the delivering activity was the lack of product tracking which results in product returns due to defects. The researchers' recommendations, based on several literature reviews, are expected to improve the supply chain of frozen tilapia fillets in Yogyakarta and Central Java to increase its competitive advantage.
Potential Risk of Work Accident in The Production Process of Gudeg Chicken using The Failure Mode and Effect Analysis (FMEA) Method Tasyarafa Shelia Khairani; Rosa Amalia
Agroindustrial Journal Vol 9, No 1 (2022)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v9i1.84164

Abstract

Every agricultural industry has a potential risk of work accidents, one of which is at the Micro, Small and Medium Enterprises (MSMEs) level in Yogyakarta. Gudeg producers as one of the MSMEs in the traditional culinary also have various types of work accident risks in their production process, including in the process of producing Gudeg Chicken. Overall, the process of producing Gudeg Chicken includes sorting, washing, cooking, and distribution. The results of the initial observations indicated that workers in sorting division had the complaints of back pain and several work accidents have occurred in the production division of Gudeg Chicken. Hence, it is deemed necessary to analyze the risk of work accidents occurred. The analysis of work accident risks was done using the Failure Mode and Effect Analysis (FMEA) method by considering severity, occurrence, and detection values to obtain a Risk Priority Number (RPN). The results were then analyzed using a Pareto diagram to determine the work accident with the highest risk. Recommendations for improvement were given using the Hazard Identification Risk Assessment and Risk Control (HIRARC). The results showed that the highest risk of work accidents was related to the position of sitting that is not ergonomic in the process of sorting Gudeg Chicken. The elimination of these risks does not need to be carried out, but it needs to do substitution of production areas, engineering controls with modifications towards the tables or chairs of employees, administrative controls, and the use of Personal Protective Equipment.
Evaluation of Worker Discomfort on Manual Palletization Activities of Bottled Water Products Firstama Saka Adiatmaja; Guntarti Tatik Mulyati; Didik Purwadi
Agroindustrial Journal Vol 9, No 2 (2022)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v9i2.81465

Abstract

The risk of Musculoskeletal Disorders (MSDs) is one of the problems that often occurs in manual handling workers with heavy loads in repetitive work movements for a long time. One example of this movement is the manual palletization activity of Bottled Drinking Water products at PT XYZ. Initial observations showed that 18 workers felt limb discomfort while stacking cardboards of 18kg water bottles. This study aims to determine the Recommended Weight Limit (RWL) used to measure the lifting load limit for workers; Lifting Index (LI) measurement that can describe the level of safety of lifting loads.The results showed that the load limit in drinking water palletization activities exceeded RWL, while the results of the LI calculation showed that manual palletization activities of bottled drinking water had a score of 6.4 where the LI score according to the safety standards of lifting activities was 1. These results indicate that manual palletization activities are not safe for workers and are at risk of causing MSDs. This is evidenced by the results of the assessment of the level of work posture discomfort using NBM which shows the highest pain score in the lower back of the body. Furthermore, workload measurement results vary from heavy to very heavy. From all parameters measured, it can be seen that the manual palletization activity of Bottled Drinking Water products at PT XYZ is very poor. The recommendation that can be proposed is to change the work system of manual palletization activities to a mechanical or automatic system.
Analysis of Good Manufacturing Practices (GMPs) Implementation In Gudeg SMEs to Improve Food Safety Product Febriana Rias Putri; Rosa Amalia
Agroindustrial Journal Vol 9, No 2 (2022)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v9i2.84158

Abstract

Gudeg is one of traditional food prefered by public in Yogyakarta. To meet the standard and quality requirements for Gudeg product the industry is required to be capable of making improvement to production procedure in each flow of its production activities. An analysis of the implementation of GMPs (Good Manufacturing Practices) to Gudeg SMEs in Yogyakarta is deemed important.  It aims to identify the factors of the highest non-conformities and to provide solutions in creating a better food production procedure for Gudeg SMEs in Yogyakarta. The aspects that had the highest incompatibility values were formulated using the 5 Why's Analysis method and Ishikawa diagrams. The research aims: 1) to analyze the implementation of GMPs in one of the SMEs in Gudeg production in Yogyakarta; 2) to analyze the factors of the highest discrepancy with the implementation of GMPs; and 3) to give suggestions for the improvements such nonconformities. The results of the assessment of the implementation of GMPs in Gudeg SMEs showed that the level of GMPs implementation was good with a conformity (93.30%). The highest discrepancy was found in the employee aspect (37.5%) due to the absence of employee training regarding food sanitation and safety in the industry, also the lack of reference standards for the application of GMPs in industry.
Physicochemical Characteristics and Antioxidant Activities of God’s Crown Fruit (Phaleria macrocarpa) with Variation of Roasting Processes Arita Dewi Nugrahini; Ferninda Berliana Prasanti; Putri Noviani
Agroindustrial Journal Vol 9, No 2 (2022)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v9i2.84590

Abstract

Roasting process is the most important process in processing Phaleria macrocarpa (also called as Mahkota Dewa/God’s Crown) into dried tea product. It aims to change the color, texture, and reduce the water content of Phaleria macrocarpa to extend the shelf life and simplify the distribution and serving process. This study aims to determine the effects of temperature and time in the roasting process on the physicochemical properties of Phaleria macrocarpa including water content, color, texture, and their effect on antioxidant activity (AOA) using DPPH method. The design experiment for this study was by varying the treatments at temperature of 80℃, 100℃, and 120℃ and time at 40, 60, and 80 minutes in the process of roasting Phaleria macrocarpa fruit. Furthermore, the tea of Phaleria macrocarpa produced in each treatment and the standard samples from the industry were analyzed for its physicochemical properties and antioxidant activities. The results of multiple regression analysis showed that the correlation coefficient (r value) between the variables of temperature and time on water content, color, and AOA was 0.827; 0.944; and 0.886 respectively. Increasing temperature and roasting time caused a decrease in water content, color and AOA; however, multiple regression analysis showed a weak correlation between temperature and time on the texture of Phaleria macrocarpa with a correlation coefficient (r value) of 0.095. The best treatment based on research that has been done was found at a temperature of 100℃ for 60 minutes with a total score of effectiveness index (EI) of 0.688. In this treatment it was found the average water content at 1.31 ± 0.20%, lightness at 21.80, redness at 5.10, yellowness at 9.65, texture at 1.16 kgf, and AOA at 82.33 ± 0.30%. Meanwhile, the best physicochemical characteristics and AOA based on the effectiveness index showed results close to the standard sample test values. The slight difference was found in the value of the water content in which at the same temperature and roasting time it showed different values between the test samples and standard samples. The water content in standard samples showed a higher value, probably due to poor storage process. Hence, it is deemed necessary to improve the storage process of Phaleria macrocarpa tea product on industrial scale.
Optimization of Skipjack Tuna (Katsuwonus Pelamis) Quality Factors in Chilled Box Storage Using Taguchi Method Nika Awalistyaningrum; Jumeri Jumeri; Wahyu Supartono
Agroindustrial Journal Vol 10, No 1 (2023)
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v10i1.84730

Abstract

Skipjack tuna (Katsuwonus pelamis) is one of tuna fish species in Indonesia,which is perishable and must be kept its freshness by chilling. Aim of this research were to optimize influenced quality factors and to find the best method for reduce deterioration process. The research was conducted by using Taguchi Method, which was used quality robustness concept and multi-performance characteristics to achieve optimal combination of factors. Controlled factors during chilled storage were; weight ratio of ice and fish (A), box size (B), time replacing ice (C), ice form (D), concentration of added salt (E), fish form (F) and number of fishes per kg (G). Quality responses for assessing the freshness were; peroxide value (POV), water content (WC), pH value, texture and Total Plate Count (TPC). The result showed, increase of peroxide value was affected by A of 26.52% and C of 26.52%. Increase of water content was influenced by F of 37.25%. Fluctuation of pH was affected by G of 59.58%. Decrease of texture was influenced by A of 40.47%. Increase of TPC was influenced by A of 31.20%. Priority Scale of factors during storage were A, E, D, G, F, B, and C. Result of analysis muli-performance characteristics gave a conclusion that factors A1, B1, C1, D2, E2, F2 and G2 are the best chilling storage methods.

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