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Budi Hariono
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Journal of Food Engineering
Published by Politeknik Negeri Jember
ISSN : -     EISSN : 28100824     DOI : https://doi.org/10.25047/jofe
Core Subject : Science, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 72 Documents
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Analisis QFD Untuk Perbaikan Produk Bluder Cup Coklat Di Ray Bread Boutique Kota Malang Almira Alvinia Dwianti Putri; Didiek Hermanuadi
JOFE : Journal of Food Engineering Vol. 2 No. 4 (2023): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i4.4071

Abstract

Tujuan penelitian ini adalah merumuskan atrbut mutu yang sesuai dengan kaeinginan konsumen, merumuskan atribut mutu yang harus diperbaiki, dan mengukur produk produsen terhadap pesaing. Produk utama adalah Bluder Cup Ray Bread Boutique yang dibandingkan dengan 2 kompetitor produk sejenis yaitu Larisindo dan New York Bakery. Penelitian ini menggunakan metode Quality Function Deployment (QFD) dan House Of Quality (HOQ) sebagai alat untuk mendukung penggunaan metode QFD. Diperoleh atribut-atribut yang menjadi prioritas dalam perbaikan produk yaitu tampilan, rasa, aroma, tekstur, isian topping, warna harga, kemasan, kemudahan memperoleh produk, dan promosi. Berdasarkan hasil respon teknis tertinggi dengan nilai 6,304 yaitu durasi pengovenan dan suhu pengovenan memiliki pengaruh besar terhadap atribut mutu.
Penerapan Statistical Quality Control Pada Masa Inkubasi Pengalengan Ikan Lemuru di CV. Pasific Harvest Banyuwangi Elly Kurniawati; Exshi Nabilla Nabilla; Resti Pranata Putri
JOFE : Journal of Food Engineering Vol. 2 No. 4 (2023): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i4.4078

Abstract

Fish canning is a form of modern fish processing and preservation which is hermetically packed and then sterilized. Hermetic packaging means that the closure is very tight, so it cannot be penetrated by air, water, oxidation damage or changes in taste. This research was conducted to determine the quality control of canned lemuru products, especially during the incubation process at CV. Pacific Harvest Banyuwangi. The research method used is interview, observation, and literature study. The necessary data include production data, data on the number of defects in the incubation process, and types of defects in the incubation process. Method Statistical Quality Control (SQC) is used in controlling quality from the initial process to the finished product, as well as controlling the production process with certain quality standards that have been agreed upon by the company. Statistical quality control is a problem-solving technique used to monitor, control, analyze, manage, and improve products and processes using statistical methods. In this study, data analysis was done by making a check sheet (Check Sheet), Pareto Diagram,Scatter Diagrams, and Fishbone Diagram. In processing the data that has been obtained will use the application Microsoft Excel and Minitab 16 as research data processing. In the final results of the research, recommendations for appropriate improvements will be made for quality control of the quality of canned lemuru products so that they can be consumed and distributed.
Pengaruh Suhu Pengeringan dan Konsentrasi Penambahan Bubuk Pandan Wangi (Pandanus amaryllifolius) terhadap Karakteristik Fisik dan Organoleptik Klepon: Effect of Drying Temperature and Added Concentration of Pandan Wangi Powder (Pandanus amaryllifolius) on the Physical and Organoleptic Characteristics of Klepon Jonathan Arimawan; Agus Santoso
JOFE : Journal of Food Engineering Vol. 2 No. 4 (2023): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i4.4292

Abstract

Klepon merupakan jajanan tradisional Indonesia yang terbuat dari berbagai bahan seperti tepung ketan, tepung beras, pandan wangi, gula merah, gula pasir, air, garam, dan kelapa parut. Penelitian ini bertujuan untuk mengetahui pengaruh variasi suhu pengeringan pandan dan konsentrasi penambahan bubuk pandan terhadap karakteristik fisik (warna (L*, a*, b*) serta tekstur (springiness)) dan organoleptik (hedonik mutu dan hedonik) klepon. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok Faktorial. Terdapat dua faktor, faktor I adalah suhu pengeringan pandan yang terdiri dari suhu 40℃ (P1), 50℃ (P2), dan 60℃ (P3), faktor II adalah konsentrasi bubuk pandan sebesar 6% (K1), 8% (K2), dan 10% (K3). Analisis data yang digunakan adalah ANOVA dan jika terjadi perbedaan nyata / sangat nyata maka dilanjutkan dengan uji DMRT taraf 5%. Hasil penelitian menunjukkan bahwa variasi suhu pengeringan pandan dan konsentrasi penambahan bubuk pandan memberikan pengaruh nyata terhadap warna L*, warna a*, tekstur, hedonik mutu warna, dan hedonik mutu tekstur klepon. Sedangkan tidak berpengaruh nyata terhadap warna b*, hedonik mutu rasa, dan hedonik mutu aroma.
Control Of Inventory Of Raw Materials For Wine Products By Form 2 Phase Inventory Using Material Requirement Planning (Case Study At Pt. Xyz) Syifa Robbani; Ririn Fatman Nanda; Roisatun Nisa
JOFE : Journal of Food Engineering Vol. 2 No. 4 (2023): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i4.4331

Abstract

This research aims to analyzing the MRP method to obtain the lowest inventory costs of product wine. The raw material planning system carried out by PT XYZ uses sales data from the PPIC division to order all raw materials at one time. Preparing MRP requires input in the form of an ind schedule through the netting, lotting (economic order quantity (EOQ), lot for lot (LFL)), and offsetting. The output of the MRP method is a plan for ordering raw material requirements based on lead time. This MRP method can provide improvements to PT XYZ through the formation of a master production schedule, ordering schedule, and reducing inventory costs. Comparing the company's inventory costs with the MRP method for wine raw materials produces savings of 15% per year, and EOQ is more economical. SiO2 raw material produces savings of 55% per year, and EOQ is more economical. Purifying enzyme raw materials produces savings of 41% per year, and EOQ is more economical. The MRP process is carried out at 28% annually, and EOQ is more economical. Fermented extract raw materials produce savings of 14% per year, and LFL is more economical
Pengaruh Konsentrasi Tepung Sorgum dan Tepung Daun Katuk Terhadap Sifat Sifat Fisik, Kimia dan Hedonik Cookies Siti Lestari; Yossi Wibisono
JOFE : Journal of Food Engineering Vol. 2 No. 4 (2023): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i4.4332

Abstract

Cookies are a type of dry cake that is similar to biscuits and is popular in Indonesia. This research aims to determine the effect of the concentration of sorghum flour and katuk leaf flour on the physical, chemical and hedonic properties of cookies and determine the product with the best treatment. This research used a Randomized Block Design with 5 treatments adding katuk leaf flour (0%, 5%, 10%, !5% and 20%) and 3 replications. The research results showed that the concentration of sorghum flour and katuk leaf flour had a significant effect on the hedonic test and the hedonic quality of color, taste and aroma, as well as on the color test results (L, a, b). However, it had no real effect on water content, carbohydrates, protein, texture as well as hedonic tests and hedonic quality of texture. Treatment P1, namely adding 5% katuk leaf flour to the cookies, gave the best results from the hedonic test and hedonic quality and color (L, a, b).
the Study of the Physical and Chemical Properties of Moringa Leaf Flour from the Drying of Incandescent Lamps: Kajian Sifat Fisika dan Kimia Tepung Daun Kelor (Moringa oleifera) Hasil Pengeringan Lampu Pijar Al Firdausiyah, Maula Tuffah; Hariono, Budi
JOFE : Journal of Food Engineering Vol. 3 No. 2 (2024): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i2.3428

Abstract

The Moringa plant is known as the Miracle Tree or the Magic Tree because it has great health benefits. Alternative processing of Moringa plants into products such as flour from Moringa leaves is important for further research. One of the critical processes in the manufacture of Moringa leaf flour is the drying process with an incandescent lamp. This research method uses two factors. The first factor is the drying temperature, which consists of 50 °C, 60 °C, and 70 °C with a drying time of 5 hours. The second factor is blanching, which consists of blanching (for 3 minutes at 85°C) and without blanching. The results showed that the interaction between variations in drying temperature and blanching factor was significantly different for water absorption, fineness modulus, moisture content, and ash content.
Penerapan Six Sigma untuk Pengendalian Kualitas Keripik Singkong Di IKM Gazal Makmur Kurniawati, Elly; Agustiningtyas, Dwi Wahyu; Kusumasari, Findi Citra
JOFE : Journal of Food Engineering Vol. 3 No. 1 (2024): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i1.4076

Abstract

The purpose of this research was to determine the quality control of cassava chips at IKM Gazal Makmur located in the Kotaanyar sub-district, Probolinggo. There were several findings of the type of defect which also became the reason why this research was carried out. The types of defects found consisted of burnt products, crushed products and product defects in the form of scraps. This research uses the Six Sigma method with the DMAIC Define, Measure, Analyze approach, and is limited to the Improve stage. The results show that the most types of defects are in the cassava chips production process. There were product defects in the form of 67.2% remaining pieces, 19.0% crushed chips and 13.8% burnt chips. Based on the calculation of the final yield, the results of the analysis are 82.7% for frying, 76.2% for packaging and 15.7% for chopping. The results of the analysis of the causes of product defects are damage due to unsharp blades and careless handling when inserting the product.
PENERAPAN METODE STATISTICAL QUALITY CONTROL DAN FAULT TREE ANALYSIS PADA PROSES STERILISASI DI CV. PASIFIC HARVEST BANYUWANGI Kurniawati, Elly; Jannah, Faridatul
JOFE : Journal of Food Engineering Vol. 3 No. 1 (2024): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i1.4077

Abstract

The purpose of this research is to find out the application of Statistical Quality Control and Fault Tree Analysis methods to control the types of defects that occur during the sterilization process, find out the causes of their occurrence, and provide suggestions for improvement. The research methods used were research preparation (literature study), field observations, problem solving, interviews, data collection, data processing, and data analysis. Application of the Statistical Quality Control method to control the types of defects that occur by using the seven tools. While the application of the Fault Tree Analysis method is by making a fault tree and determining the minimum cut set then analyzing it quantitatively. The results of the fishbone diagram analysis found that there are 3 factors that cause defects in the sterilization process, namely machines, materials, and humans. Proposed improvements to reduce the level of defects that often occur, namely carrying out daily inspection and maintenance of the machine, the machine must be calibrated, carrying out more thorough checks on cans sent from suppliers, disciplining employees by holding briefings once a week, conducting training on how to handle them properly and correct every 3 months or 6 months to employees, the seamer operator monitors the time during the draining process to the seamer process, checks the seamer machine before using the production process so as not to hinder the can closing process, and performs temperature sensors on a monthly basisThe purpose of this research is to find out the application of Statistical Quality Control and Fault Tree Analysis methods to control the types of defects that occur during the sterilization process, find out the causes of their occurrence, and provide suggestions for improvement. The research methods used were research preparation (literature study), field observations, problem solving, interviews, data collection, data processing, and data analysis. Application of the Statistical Quality Control method to control the types of defects that occur by using the seven tools. While the application of the Fault Tree Analysis method is by making a fault tree and determining the minimum cut set then analyzing it quantitatively. The results of the fishbone diagram analysis found that there are 3 factors that cause defects in the sterilization process, namely machines, materials, and humans. Proposed improvements to reduce the level of defects that often occur, namely carrying out daily inspection and maintenance of the machine, the machine must be calibrated, carrying out more thorough checks on cans sent from suppliers, disciplining employees by holding briefings once a week, conducting training on how to handle them properly and correct every 3 months or 6 months to employees, the seamer operator monitors the time during the draining process to the seamer process, checks the seamer machine before using the production process so as not to hinder the can closing process, and performs temperature sensors on a monthly basis
Multigrain rice instan sebagai pangan fungsional dengan tinggi protein dan serat panga: Multigrain Rice Instant as fungsional food with high protein and dietary fiber Kurniawati, Elly; Nur Rochmah, Afrillia Vita
JOFE : Journal of Food Engineering Vol. 3 No. 2 (2024): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i2.4079

Abstract

The objective of this research was to produce instant multigrain rice which has the potential as a functional food with high protein content, and as a source of dietary fiber. The design used in this study was a non-factorial Randomized Block Design (RBD), using 1 factor 5 treatments and 3 repetitions including F1 with concentrations (40% sorghum, 10% brown rice, 40% soybeans, 10% edamame) F2 (40% sorghum, 10% brown rice, 10% soybeans, 40% edamame) F3 (25% sorghum, 25% brown rice, 2 5% soybeans, 25% edamame) F4 (10% sorghum, 40% brown rice, 40% soybeans, 10% edamame) F5 (10% sorghum, 40% brown rice, 10% soybeans, 40% edamame). The analysis used in data processing is the ANOVA test followed by the Duncan test and analysis of the effectiveness index. The results showed that there was a significant effect on protein and dietary fiber content of several formulations. The resulting instant multigrain rice formulation has problems as a functional food, due to its high protein content and sufficient dietary fiber.
Kajian Antioksidan dan Sifat Sensoris Hasil Pengeringan Daun Ungu (Graptophyllum pictum) dengan Mesin Fast Dryer Hasanah, Masfufah; Santoso, Agus; Rakhmadevi, Ade Galuh; Fadhila, Putu Tessa
JOFE : Journal of Food Engineering Vol. 3 No. 1 (2024): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i1.4182

Abstract

A purple leaf or possibly called a wungu leaf (Graptophyllum pictum) is a commonly used plant as an herbal medicine. Purple leaves have many benefits, and it is known that one can potentially counteract free radicals caused by high flavonoid compounds. One of the key stages in simplishing is the drying method. The study aims to identify the effects of temperature and long periods of drying as well as variations in temperature and length of time on the flavonoid, the sensory properties (color, scent, taste, and texture), water levels, and rendement on the dried purple leaves using fast dryer. The design of the experiments is a Randomized Block Design (RBD). The first factors are drying temperatures consisting of 45°C (C1), 50°C (C2), and 55°C (C3). The second factors is drying time of 3 hours (F1), 4 hours (F2), and 5 hours (F3). The data analysis is done using a ANOVA and if the results show a real difference then a nt test with a 5% confidence level. Studies indicate that the higher the temperature and time spent in drying, the greater the levels of flavonoid and sensory properties and the lower the water content and rendement in dried purple leaf.

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