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Journal Of Industrial Engineering & Technology Innovation
Published by Yayasan Lentera Avanya Nagari
ISSN : 29883725     EISSN : 29883733     DOI : https://doi.org/10.61105/jieti
Core Subject : Engineering,
Chemical Engineering, Chemistry & Bioengineering Engineering Industrial & Manufacturing Engineering
Journal Of Industrial Engineering & Technology Innovation (JIETI) is a national journal dedicated to improving and disseminating knowledge on methods, policies, and technologies in technical sciences, energy, energy efficiency and environment, chemistry, chemical engineering, industrial engineering, transportation, quality management, and other related sciences. JIETI follows new trends and progress-proven practices in listed fields, thus creating a unique forum (platform) for interdisciplinary or multidisciplinary dialogue. Journal Of Industrial Engineering & Technology Innovation (JIETI) adalah jurnal nasional yang didedikasikan untuk meningkatkan dan menyebarluaskan pengetahuan tentang metode, kebijakan, dan teknologi dalam ilmu teknik, energi, efisiensi energi dan lingkungan, kimia, teknik kimia, teknik industri, transportasi, manajemen mutu , dan ilmu-ilmu terkait lainnya. JIETI mengikuti tren baru dan praktik yang terbukti maju di bidang yang terdaftar, sehingga menciptakan forum (platform) unik untuk dialog interdisipliner atau multidisiplin.
Arjuna Subject : Teknik (semua kategori) - Tenik Industri dan Manufaktur
Articles 36 Documents
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UJI CITA RASA KOPI LOKAL ROBUSTA (Coffea canephone) FERMENTASI GUNUNG SINDORO, GUNUNG SUMBING, DAN ROWO SENENG Deni; Widata, Sri; Arnanto, Driska
Journal of Industrial Engineering & Technology Innovation Vol. 3 No. 2 (2025): Journal of Industrial Engineering & Technology
Publisher : LENVARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61105/jieti.v3i2.337

Abstract

The research aims to determine the results of the taste test of local robusta coffee fermented from Mount Sindoro, Mount Sumbing, and Rowo Seneng. This research was conducted from 19 September to 31 October 2024, to carry out organoleptic tests. This research was carried out in the Integrated Laboratory of Bachelorwiyata Tamansiswa University, Yogyakarta. This research method uses a factorial Complete Randomized Block Design (RAKL), where the first factor is the origin of the Robusta Coffee (Mount Sindoro, Mount Sumbing, and Rowo Seneng) and the second factor is the fermentation time (2 weeks, 3 weeks and 4 weeks). Organoleptic data were analyzed using analysis of variance (ANOVA), while Robusta coffee was evaluated through a hedonic sensory test using a hedonic scale from 1 (not liked) to 5 (very liked). The results of the research show that there is a difference in gamification (Pr < 0.01) between the origin of Robusta coffee and the length of fermentation of Robusta coffee and organoleptics which show a significant difference, namely the taste and texture are not significantly different, with this number showing that there is a high level. Origin of Robusta coffee and fermentation time with organoleptic tests which show the interaction of aroma and color by showing the highest numbers. In conclusion, there is no interaction between the origin of the robusta coffee location and the fermentation time on taste and texture, whereas there is an interaction between the origin of the robusta coffee and the fermentation time on the aroma and color.
ANALISIS KUALITAS ASAM PALMITAT 99,0% SEBAGAI BAHAN TAMBAHAN PAKAN MENURUT STANDAR GMP+FSA Tambunan, Pravil Mistryanto; Sihotang, Supran Hidayat
Journal of Industrial Engineering & Technology Innovation Vol. 3 No. 2 (2025): Journal of Industrial Engineering & Technology
Publisher : LENVARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61105/jieti.v3i2.340

Abstract

Palmitic acid is a saturated fatty acid widely used as a feed additive to increase energy density and support livestock performance. This study aims to analyze the quality of 99.0% Palmitic Acid product sourced from an oleochemical industry in North Sumatra and evaluate its compliance with the international GMP+ FSA (Feed Safety Assurance) certification standard. The analytical methods used include purity testing by Gas Chromatography (GC), moisture content test, acid value test, and contaminant testing (heavy metals and microbes). The results show that the analyzed product has an average purity of 99.3%, a moisture content of 0.1%, and an acid value of 205 mg KOH/g. All tested parameters met the stringent requirements set by the GMP+ FSA standard. It is concluded that this 99.0% Palmitic Acid product from the North Sumatran oleochemical industry is suitable and safe for use as a feed additive, thus can be recommended for application in the feed industry that prioritizes feed safety assurance and supports local resource potential.
PERANCANGAN TONGKAT TUNANETRA SENSOR ULTRASONIK MENGGUNAKAN METODE ERGONOMIC FUNCTION DEPLOYMENT (EFD) Hidayatullah, Muhammad Khanif; Siswiyanti; Tulodo, Rizki Prasetyo
Journal of Industrial Engineering & Technology Innovation Vol. 3 No. 2 (2025): Journal of Industrial Engineering & Technology
Publisher : LENVARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61105/jieti.v3i2.342

Abstract

The use of a conventional cane for visually impaired individuals still has several limitations, such as discomfort during activities, difficulty aligning the cane with the walking path, and the inability to determine position and destination effectively through tracing or following techniques. Therefore, an improved and more ergonomic cane design is needed. The proposed design incorporates ultrasonic sensors to help users detect obstacles at a greater distance. To ensure user comfort, the design was evaluated using the Ergonomic Function Deployment (EFD) method and supported by anthropometric measurements so that the cane dimensions match user needs. The final design resulted in a cane length of 120 cm, a handle length of 17 cm, and a grip diameter of 3 cm. A paired samples test comparing the conventional cane with the ultrasonic sensor cane showed a sig. (2-tailed) value of 0.000 < 0.05. This indicates that Ho is rejected and Ha is accepted, confirming that the ultrasonic cane provides a significant improvement in usability compared to the conventional cane
STUDI KELAYAKAN PENDIRIAN INDUSTRI PERMEN JELLY DARI UBI CILEMBU PADA PT GUMMY GEMBIRA Nainggolan, Willyana Tri Andini; Awanis, Zatalini; Setiawan, Ahmad Dwi; Oktaviani, Nurul; Ariyanto, Krisna; Aviliano, Avil; Yogautami, Radya; Sylvia, Teny; Devita, Wilda Harlia
Journal of Industrial Engineering & Technology Innovation Vol. 3 No. 2 (2025): Journal of Industrial Engineering & Technology
Publisher : LENVARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61105/jieti.v3i2.351

Abstract

Cilembu sweet potato, a leading Indonesian commodity with natural sweetness and distinctive aroma, has potential to be processed into value-added jelly candies. This study aims to assess the feasibility of developing a Cilembu sweet potato-based jelly candy industry from technical, market, management, location, and economic-financial aspects. The method used is an industrial feasibility study with a descriptive-analytical approach, utilizing primary data on production capacity, machinery requirements, and layout, as well as secondary data from literature and industry standards. Results show a daily production of 115,586 units, COGS of IDR 1,604 per unit, selling price of IDR 2,000 per unit, and profit of IDR 385 per unit. Total fixed costs reach IDR 1.53 billion per month and variable costs IDR 3.33 billion per month. Financial projections indicate a positive net cash flow of IDR 13.26 billion, ROI 24.86%, NPV IDR 84.27 billion, IRR 24%, and B/C ratio 1.9. The project is feasible technically, commercially, and financially, providing added value to local products.
ANALISIS PENGARUH VARIASI ARUS 60A DAN 110A PADA LAS SMAW TERHADAP KEKURANGAN LAS, KERASAN, DAN KEKUATAN BAHAN BESI KARBON ST 60 Santoso, Budi; ., Titiek Deasy Saptaryani
Journal of Industrial Engineering & Technology Innovation Vol. 3 No. 2 (2025): Journal of Industrial Engineering & Technology
Publisher : LENVARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61105/jieti.v3i2.354

Abstract

Shielded Metal Arc Welding (SMAW) is widely used in steel construction, where welding current variation strongly affects weld quality, surface defects, and mechanical performance. This study examines the influence of 60A and 110A currents on weld defects, hardness, and impact toughness of ST 60 carbon steel. The methodology includes welding specimens with both current levels, evaluating surface defects using dye penetrant testing, measuring Brinell hardness in the base metal, weld metal, and heat-affected zone (HAZ), and conducting Charpy impact tests. Penetrant results show that 60A produces dominant defects such as excessive spatter and porosity, while 110A generates excessive spatter with one porosity indication. The average weld metal hardness increases from 151.67 HB at 60A to 164 HB at 110A, indicating that higher heat input promotes the formation of a harder microstructure. In contrast, impact toughness decreases from 0.91 J/mm² (60A) to 0.53 J/mm² (110A), demonstrating an inverse relationship between hardness and absorbed energy. Overall, low current triggers porosity due to rapid solidification, whereas high current increases spatter and reduces toughness through microstructural modification. These results emphasize the need for optimal current selection to minimize defects and obtain balanced mechanical properties in ST 60 steel welds
PENGARUH MEDIA PENDINGIN TERHADAP KEKERASAN BAJA KARBON: STUDI EKSPERIMENTAL PADA VARIASI QUENCHING MEDIA Andrianto, Sis Nanda Kus; Andromeda, Tata; Sasongko, Muhammad Ilman Nur; Yazirin, Cepi
Journal of Industrial Engineering & Technology Innovation Vol. 3 No. 2 (2025): Journal of Industrial Engineering & Technology
Publisher : LENVARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61105/jieti.v3i2.360

Abstract

This research analyzes the effect of cooling media types on the hardness of carbon steel through the quenching process using water, oil, and air. Variations of cooling media are selected based on differences in cooling rates that theoretically affect the transformation of microstructures, especially the formation of martensite. The research method is experimental by heating carbon steel to 850 °C, followed by quenching on three different media. The Rockwell C hardness test shows a significant difference between the three media. Water-cooled samples have the highest hardness value, followed by oil, while air cooling produces the lowest hardness. This result is in line with the cooling rate theory and phase transformation kinetics (TTT/CCT diagram). Research findings contribute to the optimization of the heat treatment process in the manufacturing industry to choose a cooling medium that is suitable for the strength and toughness of the components.

Page 4 of 4 | Total Record : 36

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