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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 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.
Technical Efficiency Analysis Of Home Industry Kamang Crackers In Kenagarian Kamang Hilir Kamang Magek District, Agam Regency West Sumatra Province Sari, Silvi Permata; Romdhon, Muhamad Mustopa; Utama, Satria Putra
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.v10i2.90178

Abstract

Technical efficiency is the ability of an industry to use minimum total input to produce maximum output. This research aims to 1) Analyze the level of technical efficiency in the Kamang cracker home industry in Kamang Hilir Kenagarian, and 2) Analyze what factors influencing the level of technical efficiency in the Kamang cracker home industry in Kamang Hilir Kenagarian. This research was carried out deliberately in Kenagarian Kamang Hilir, Kamang Magek District, Agam Regency. Respondents in this study using the Slovin formula, totaling 51 Kamang cracker home industry entrepreneurs using a simple random sampling technique. Using primary and secondary data, while the data analysis used is qualitative descriptive analysis and the Cobb-Douglass production function method which is converted into logarithmic form, then data analysis uses Stochastic Frontier. The analysis results showed that the average level of technical efficiency was 0.5792, proving that the hypothesis in this research was proven correct. Can be concluded that the Kamang cracker home industry is technically efficient and the factors that influence technical efficiency are raw materials, salt, hours people work, age, number of family members while green onions, pertalite and gas fuel, education, business experience are not significant in the Kamang cracker home industry
Eco-Innovation for Sustainability in Traditional Herbal (Jamu) Agroindustry: OGSM-Gap Analysis Based on Employee Perception Irawan, Norbertus Citra; Widodo, Zandra Dwanita; Darmaningrum, Kurniawati; Haryadi, Rahmat Catur; Yuniastuti, Faustina; Rakasiwi, Alifah Addin
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.v10i2.90221

Abstract

This research is motivated by the importance of eco-innovation in traditional herbal medicine agroindustry by using local ethnobotanical raw materials to support sustainability and answer increasingly stringent market demands. This research aims to identify gaps between objectives, goals, strategies, and performance measurements related to eco-innovation in the traditional herbal medicine agroindustry based on employee perceptions. The data analysis method used is the OGSM-Gaps model by collecting data through questionnaires distributed to traditional herbal medicine agroindustry employees at the research location, namely Solo Raya. The research population was employees of the traditional herbal medicine agroindustry. The research sample was taken using a simple random sampling method of 100 respondents. The research results highlight the need for improvement in several aspects of the organization. First, organizations need to focus on providing education and training for salespeople or store staff so that they can provide accurate information about traditional herbal medicine products. Second, increasing the promotion and branding of traditional herbal medicine products is needed to broaden public understanding. Furthermore, increasing the competitiveness of traditional herbal medicine products in the market is a priority, with an emphasis on market research and product innovation. Finally, operational efficiency needs to be improved through operational audits, adopting more efficient technology, and involving employees in these improvement efforts. These improvement efforts will support the organization in achieving sustainability goals and sustainable business growth.
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.
Bioassay of Functional Drink - KoTeJa (Coffee, Sea Cucumber, Ginger) Using Male Mice (Mus musculus l.) Dewi, Kurnia Harlina; Helmiyetti, Helmiyetti; Ruci, Ruca
Agroindustrial Journal Vol 11, No 2 (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.v11i2.90104

Abstract

This study aimed to examine the effect of sea cucumber ginger coffee on the behaviors and libido of the Swiss Webster male mice (mus musculus L.), which has given a functional drink product of sea cucumber ginger coffee (KoTeJa). This study consists of five treatments and each treatment was repeated 5 times repetition. These treatments in this study consisted of a negative control (P0); a positive control (P1) using methyl testosterone; a 2nd treatment (P2) using sea cucumber flour; (P3) for KoTeJa + sugar + creamer; and (P4) ginseng coffee. Observations of the libido were performed on days 0 to 5; on days 7 to 9 for locomotor activity; and on day 12 for the spermatozoa quality performed. The results showed that KoTeJa (P3) provides the best effect on the behavior of libido, with an average of 25 times introduction (on the 3rd day) and 39.25 times (on the 5th day), 6 times of average climbing (on the 3rd day), and 2 times of average coitus (on day 3), at an average of 86 times loops of locomotor activity (day 7), 108.66 loops (day to 8) and 124 loops (day 9), and an indicators of the quality of spermatozoa normality of 60.6%.
Development of Packaging Design of Rendang Powder Seasoning at UD Serba Guna Abadi with Value Analysis Faradisyi, Zahra; Mulyati, Guntarti Tatik; Nugrahini, Arita Dewi
Agroindustrial Journal Vol 11, No 2 (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.v11i2.94027

Abstract

According to the National Socio-Economic Survey (SUSENAS) in 2020, the average consumption of packaged seasoning from 2016 to 2020 grew the highest compared to other types of food at 9.13%. One of the most popular packaged seasonings is rendang powder, often accompanied by problems such as easily torn primary packaging, poor packaging, and incomplete packaging label information. To overcome these problems, developing a packaging design and determining the shelf-life is necessary. This research aims to create a concept for packaging powdered rendang seasoning that offers the highest value and to determine the product's shelf-life using the chosen packaging. The packaging design for powdered rendang seasoning was developed using value analysis and shelf-life was determined using the Arrhenius model through Accelerated Shelf-Life Testing (ASLT). Based on the research, out of five packaging concepts tested, it was found that packaging concept 2 has the highest value of 1.31 with packaging specifications using a packaging material of aluminum foil combined with plastic. A stand-up bag with a rectangular clear section, the package has a notch, zipper, and full labeling. Packaging concept 2 is the chosen packaging concept that meets the research objectives. It addresses the issue of easily torn packaging and includes improvements in packaging quality and more comprehensive packaging labeling. Based on the shelf-life determination of 3 packaging that has the highest values and 1 control package, packaging concept 2 has the longest shelf-life of 131 days, and based on the results of the proximate test conducted, packaging concept 2 is packaging with a sample that does not differ significantly (p value>0.05) with the control sample for all parameters quality.
Study of Bioactive Content Liberica Coffe Powder (Coffea liberica. Var) and Bajakah Tampala Roots (Spatholobus littoralis) Growing in Peatland Using GC- MS Saputera, Saputera; Setyowati, Erni Dwi Puji; Mahendra, Wayan Riki; Zulkifly, Rahmad
Agroindustrial Journal Vol 11, No 2 (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.v11i2.94799

Abstract

Liberica coffee (Coffee liberica Var.)  is known as a typical peatland coffee because of its ability to adapt to peat soils compared to other types of coffee. The bajakah tampala plant (Spatholobus littoralis Hassk) is a plant from the genus Spatholobus. The roots of the bajakah tampala are used empirically as medicine by the Dayak community. Based on hereditary experience, boiled water from bajakah tampala root can be used as a medicine for stomach pain, diarrhea, and dysentery. This plant contains phenolics, flavonoids, tannins and saponins so bajakah tampala can be used as herbal medicine. Until now, the active compound content of the combination of Liberica coffee and bajakah tampala root is unknown. Thus, this research aims to determine the bioactive content of Liberica coffee and bajakah tampala roots. This research was conducted using two factorials, Randomized Complete Block Design (RCBD), where Factor 1, consists of Liberica coffee powder concentrations, and Factor 2 consists of bajakah tampala powder concentrations. Each factor had 3 levels.  Bajakah tampala roots were sorted, washed, cut into small pieces, oven-dried at 50°C for 6 hours, ground, sieved using an 80 mesh, then weighed and ready to be used as an herbal coffee additive. Bajakah tampala was oven-dried at 50°C for 6 hours, ground, sifted, then mixed with Liberica coffee powder according to treatment groups (L1, L2, L3 and B1, B2, B3) for 9 combination treatments with 3 repetitions. Analysis of bioactive compounds in this research was determined using GC-MS. The analysis results show that 8 main components seen based on retention time, namely caffeine, hexadecanoic acid, palmitic acid, hexadecanoic acid, ethyl ester, octadec-9-enoic acid, octadecanoic acid, stearic acid, octadeca-9,12-dienoic acid methyl, 9,12-octadecadienoic acid (Z, Z)-Lino and ethyl linoleate. It is recommended that further research be carried out regarding the bioactive content of Liberica and bajakah coffee as herbal medicine. 
Analysis of Agro-Industry Supply Chain Performance on Organic Rice in Jember Regency Baladraf, Thabed Tholib
Agroindustrial Journal Vol 11, No 2 (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.v11i2.99299

Abstract

Organic rice is one of the potential food commodity innovations, organic rice has increased interest and demand from the market but is not matched with organic rice productivity. Based on this, analyzing the supply chain to determine performance and recommend improvement strategies is necessary. The purpose of this research is to determine the current organic rice supply chain system, analyze supply chain performance, and develop strategies to improve the performance of the organic rice agroindustry supply chain in Jember Regency. The method used in this research is supply chain performance analysis using supply chain operation reference (SCOR) and strategy formulation using analytical network process and benefit opportunity cost risk (ANP-BOCR). These methods were chosen because they synergize with each other and have been widely used in previous studies to analyze similar problems. The results showed that the performance of the organic rice agroindustry supply chain in Jember Regency received a score of 66.01 or classified into the average range. Hence, there is a need for improvement in the supply chain that is carried out through strategy. The results show that the sub-criteria benefit (0.198205), opportunity (0.164375), and economic (0.109545) get the highest value. Based on the results of pairwise comparisons, it is also found that the most appropriate strategy is to improve all KPIs.

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