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Departemen Teknologi Industri Pertanian Fakultas Teknologi Pertanian UGM Jl. Flora Bulaksumur No.1, Kocoran, Caturtunggal, Depok, Sleman Daerah Istimewa Yogyakarta 55281
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INDONESIA
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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Development of Cascara Tisane with The Addition of Dried Pineapple (Ananas sativus) and Rosella Flower (Hibiscus sabdariffa) Dinda Wardhany; Mohammad Affan Fajar Falah
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.v10i1.84971

Abstract

Coffee cherry skin, a form of coffee production waste that accounts for up to 60% of the total yield, contains natural antioxidants that have the potential to become functional foods. Cascara Tisane is a brewed beverage derived from dried coffee cherry skin. Adding other ingredients to this product can help increase consumer acceptance in Indonesia. In this study, the additional ingredients used were dried pineapple and rosella flowers. To determine the effect of adding these ingredients, it is necessary to identify the drying temperature and chemical and organoleptic characteristics to produce Cascara Tisane products according to the Indonesian National Standard (SNI). The research consisted of two stages, namely (1) the identification of the drying temperature of coffee cherry skin and (2) the formulation of the addition of dried pineapple and rosella. The drying temperatures used were 45 oC, 50 oC, 55 oC, and 60 oC. The sample formulation consists of four levels, namely code 126 (75% coffee cherry skin, 15% dried pineapple, 10% rosella): 216 (65% coffee cherry skin, 20% dried pineapple, 15% rosella); and 616 (55% coffee cherry skin, 25% dried pineapple, 20% rosella). Chemical characteristics analysis was conducted on moisture and ash contents, as well as antioxidant activity. Furthermore, a hedonic test was used to evaluate cascara tisane products' organoleptic characteristics (aroma, taste, color, and aftertaste) with a 5-point hedonic scale. The results showed the optimum drying temperature of coffee cherry skin at 45 oC, with the most preferred formula being formula 616.
Usability and Display Evaluation of Job Vacancy Platform (Website X and Website Y) Thalia Naziha; Gloria Elsa Ave C; Adinda Mutiara Santi
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.v9i2.87508

Abstract

One of the impacts of the COVID-19 pandemic is the delay in face-to-face activities, one of which is the delay in holding job fair event. The reduction in the implementation of offline job fairs has encouraged job seekers to seek work through online media. Website X and Website Y are examples of websites used to find jobs online. With the current increase in find jobs through Website X and Website Y, the usability and display of their website need to be evaluated. Usability and display evaluation aims to identify usability problems and correct these problems, to increase the usability of a design. The objective of this study is to find out whether there is a significant difference of the time needed to find job vacancy between Website X and Website Y website, to find out whether there is a significant difference of the time needed to find job vacancy between male and female on both Website X and Website Y website, and to find out user perspective on both Website X and Website Y website related to system aspects, user aspects, and interaction aspects by using usability questionnaire. The advantage of this research is that it can help website developers by pointing out areas that require development or improvement. Other than that, this study might provide suggestions for job vacancy websites that are more user-friendly. Based on the results of the study it was found that Website X and Website Y had problems related to user perceptions of the safety of using the website, user comfort with using colors on the website, and the user's ability to remember menus and website appearance. The results also show that there is a significant difference between the time needed to carry out activities on Website X and Website Y.
Development of Sago Analog Rice with The Addition of Glucomannan Flour Using Value Engineering Method Yanuarga Lalita Dwiutami; Suharno Suharno; Mohammad Affan Fajar Falah
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.v10i1.88339

Abstract

Analog rice is an imitation of rice made with non-rice ingredients such as tubers and cereals as an alternative healthy food. However, the existence of analog rice has not been fully known and accepted by the public due to a lack of knowledge. The physical characteristics of analog rice do not resemble paddy rice and still have several attributes that interfere with consumer acceptance. Adding glucomannan to make analog rice is expected to improve product attributes. This study aims to determine the priority of product development attributes and produce analog rice with the best concept through high value. The method used in this product development is value engineering, which has five steps: information, creativity, analysis, development, and recommendation steps. The best concept for analogs is rice made from sago with an additional composition of 0.07 gram glucomannan flour and 7 ml pandan essence oil. Sago analog rice with 0.07 grams of glucomannan and 7 ml pandan essence oil has 83.74% carbohydrate, 3.02% fat, 4.53% protein, 8.15% water content, and 0.55% ash content. 
Productivity Analysis of PT Perkebunan Nusantara VIII Kebun Pasirmalang's Black Tea Processing Process Utilizing Objective Matrix (OMAX) Method
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.v9i2.89934

Abstract

PT Perkebunan Nusantara VIII Pasirmalang (PTPN VIII) is a tea processing industry that has effectively transitioned into a shareholder in black tea powder. The attainment of tea processing outcomes did not rise in response to the increased demand. In actuality, 2020's product output never quite reached the production goal. The pandemic conditions at the time had an impact on black tea processing as well. The company hasn't looked into the causes of unsteady manufacturing in more detail. Consequently, in order to assess the performance of the business, production productivity must be measured. By using a variety of input elements to determine the company's performance value, the Objective Matrix (OMAX) method is the tool utilized. Three inputs are taken into consideration while calculating productivity: labor, electricity, and raw materials. The OMAX method was used to measure manufacturing process productivity, and the results indicate that in 2020, December 2020 had the best achievement and February 2020 saw the lowest.
A Comprehensive Review of Possible Resistant Starch in Getuk: Its Formation, Health Effects, and Potential Applications as Prebiotics Muhammad Iqbal Fanani Gunawan
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.v10i1.90208

Abstract

This review aims to give a thorough understanding of how resistant starch is produced, how it affects health, and how it probably contains in traditional Indonesian snack called getuk. Resistant starch, a type of starch that resists digestion in the small intestine, has drawn a lot of attention. In order to learn more about resistant starch formation in getuk, this review includes a thorough study of the relevant databases, research articles, and scientific literature that is currently available. It explains the effects of various processing techniques, including cooking and cooling on the possible formation of resistant starch in the snack. The potential health implications of resistant starch consumption in getuk are also examined in this review. It has been discovered that resistant starch provides a number of advantages, such as improved glycemic management, prolonged satiety, gut microbiota modulation, increased mineral absorption, and a decreased risk of obesity, type 2 diabetes, and colorectal cancer. The primary cause of these effects is attributed to the fermentation of resistant starch by colonic bacteria, which results in the production of short-chain fatty acids and other bioactive substances. The review looks at Getuk’s potential uses as a resistant starch carrier in the creation of functional foods. The snack is a perfect candidate for adding extra bioactive substances such as fiber, and prebiotics to improve its nutritional profile and functional qualities because of its distinctive texture, flavor, and cultural importance. Overall, this review emphasizes the production of resistant starch during processing of getuk and indicates the potential health advantages of its ingestion. It offers insightful information about the importance of this traditional Indonesian snack as a carrier of resistant starch and its prospective uses in the creation of functional meals. To fully utilize getuk as a source of resistant starch in the production of functional foods, additional study is required to optimize processing methods, assess consumer acceptability, and explore novel formulations.
Analysis of Effectiveness Instagram as a Promotional Media for Akkar Juice Bar Products Rizky Ananda Putri; Novita Erma Kristanti; Atris Suyantohadi
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.v10i1.90233

Abstract

The number of internet users in Indonesia has been rising annually. A growing number of people are using social media including Instagram as a communication tool for digital marketing. Since the beginning of the company, Akkar Juice Bar has utilized Instagram to reach out to and interact with customers as well as to introduce its products. Using the CRI (Customer Response Index) with AISAS (Attention, Interest, Search, Action, Share) method, this study aims to measure Instagram's effectiveness as a promotional tool for Akkar Juice Bar. Based on the findings of this analysis, promotion recommendations are made. Instagram's effectiveness as a marketing medium is evaluated by a CRI calculation with a modified AISAS model. These calculations include CRI AIS of 77.17%, CRI AISS of 72.72%, CRI AIAS of 60.85%, and CRI AISAS of 57.34%. The four obtained CRI model values provide valuable information in general. To make the greatest impact of promotions, it is advised to use Instagram Ads for advertising, run consumer-driven campaigns and competitions, reward consumers who share, feature customer testimonial posts, and make posts more intense.
Study of Land Productivity in Composting Process of Tea Solid Waste at PT. Gunung Slamat Tafrijiyah, Antika; Widiyanto, Bayu; Elfiana, Nia
Agroindustrial Journal Vol 10, No 2 (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.v10i1.89373

Abstract

PT. Gunung Slamat, as a company operating in the tea processing industry, was founded by the Sosrodjojo family. This scientific article aims to analyze land productivity in composting solid tea waste at PT. Gunung Slamat by considering land area, waste processing capacity, and providing recommendations for solutions that can significantly increase the productivity of solid tea waste processing land. The research adopts a phenomenological approach to obtain the required data. Phenomenology is defined as a type of research that seeks to analyze descriptively and introspectively various forms of human consciousness and experience. Data obtained from quantitative observations will cover various aspects such as the amount of compost produced, the time required to process waste into compost, which will then be collected and analyzed. The compost produced from waste processing at PT. Gunung Slamat is used as fertilizer within the company's environment and distributed to local farmers, benefiting both the environment and the local community. This compost product is not sold because PT. Gunung Slamat focuses more on selling tea products. In waste processing, several issues have been identified, including a lack of suitable technology for utilizing tea waste. The research findings indicate that land productivity in composting solid tea waste fluctuates during the study period, with changes associated with various factors such as waste quantity, weather, and management practices. Further evaluation of the factors influencing land productivity, along with the implementation of more advanced technology, can enhance efficiency and have a positive impact on the environment.
Molecular Identification of Lactic Acid Bacteria from Broiler Chicken Meat Mudawaroch, Roisu Eny; Setiyono, Setiyono; Yusiati, Lies Mira; Suryanto, Edi
Agroindustrial Journal Vol 10, No 2 (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.v10i2.89982

Abstract

Lactic acid bacteria are bacteria used to ferment food. Molecular identification of isolates of lactic acid bacteria has a high degree of accuracy compared to morphological identification. This study aimed to molecularly identify isolates of lactic acid bacteria from broiler chickens. Molecular identification is carried out in 3 stages, namely: rRNA gene amplification stage, squencing and phylogeny tree. PCR electrophoresis results obtained amplicone results measuring about 1,500 bp. The results of BLAST analysis showed that the gen 16S rRNA sequence of BR 17 lactic acid bacteria isolate had a 97-98% similarity with the genome sequence of the Lactobacillus fermentum strain.  Development of phylogenetic tree isolates of single clusters of lactic acid bacteria BR 17 with strains of Lactobacillus fermentum CAU2036, Lactobacillus fermentum JCM 7772, and Lactobacillus fermentum 10-18. The identification results of lactic acid bacteria isolate BR 17 showed Lactobacillus fermentum BR 17.
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.
Assessing the Quality of Organic Fertilizer Products Made from Cow Dung in Wonogiri Regency, Indonesia Romadhon, Muhammad Rizky; Mujiyo, Mujiyo; Suntoro, Suntoro; Dewi, Widyatmani Sih; Syamsiyah, Jauhari; Rahayu, Rahayu; Widijanto, Hery; Herdiansyah, Ganjar; Herawati, Aktavia; Anggita, Akas; Hasanah, Khalyfah; Hardian, Tiara; Istiqomah, Nanda Mei; Irmawati, Viviana
Agroindustrial Journal Vol 10, No 2 (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.v10i2.90130

Abstract

Kebonagung Sub-district, Sidoharjo District, Wonogiri Regency is the Wonoagung Wonogiri Organic Farming Association (PPOWW) location. Mitra is an organization engaged in organic rice and cattle cultivation. The conversion of bovine dung into organic fertilizer, particularly liquid fertilizer containing biological agents, is one of the waste elimination strategies employed to prevent environmental contamination. The nutrient content of organic fertilizer material sources varies. Organic fertilizer of high quality conforms to the Standard for Organic Fertilizers established by the Ministry of Agriculture of the Republic of Indonesia. Only some producers are aware of the standard quality requirements for organic fertilizer. It is necessary to analyze the nutrient content of organic fertilizer products to determine whether the quality of organic fertilizer is excellent. A preliminary survey of partner conditions, preparation of materials (organic fertilizer), and analysis of fertilizer content are among the activities performed. The C/N ratio of organic fertilizer is 8.41, and its pH is 7.6. The analysis results indicate that the Wonoagung Wonogiri Organic Agriculture Association's organic fertilizer products meet the liquid organic fertilizer quality standards. This condition demonstrates that the raw materials used in organic fertilizer production are of high quality and that the appropriate procedures have been followed. Adding biological agents to the production of organic fertilizer can enhance the quality of the finished product.

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