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Department of Agroindustrial Technology Faculty of Agriculture, Lampung University Jl. Prof. Soemantri Brojonegoro No. 1 Bandar Lampung
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Jurnal Agroindustri Berkelanjutan
Published by Universitas Lampung
ISSN : 28288513     EISSN : 28288513     DOI : http://dx.doi.org/10.23960/jab.v3i2.9401
Core Subject : Science, Education, Social, Engineering,
Biochemistry, Genetics & Molecular Biology Chemistry Education Engineering Environmental Science Industrial & Manufacturing Engineering
Jurnal Agroindustri Berkelanjutan merupakan terbitan berkala ilmiah yang menerbitkan hasil-hasil peneliatian ataupun review artikel yang berfokus pada bidang agroindustri dan teknologi hasil pertanian, baik itu dari segi teknologi proses, manajemen, ataupun lingkungan
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 17 Documents
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Search results for , issue "Vol 4, No 1 (2025)" : 17 Documents clear
KARAKTERISTIK KEMASAN BIOPLASTIK BERBASIS DAUN PANDAN (Pandanus amaryllifolius Roxb.) DENGAN PENAMBAHAN TAPIOKA DAN MINYAK SAWIT Julieta, Kensa; Zulferiyenni, Zulferiyenni; Nurainy, Fibra; Hidayati, Sri
Jurnal Agroindustri Berkelanjutan Vol 4, No 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.10840

Abstract

Daun pandan wangi memiliki potensi tinggi untuk digunakan dalam pembuatan bioplastik. Daun pandan mengandung komponen selulosa 30-40% dan lignin 18-22% serta mudah terdegradasi oleh mikroorganisme di dalam tanah. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi tapioka dan minyak sawit terhadap karakteristik bioplastik berbasis daun pandan serta mengetahui pengaruh interaksi antara tapioka dan minyak sawit terhadap karakteristik bioplastik berbasis daun pandan wangi. Penelitian ini disusun secara faktorial menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan tiga ulangan. Faktor pertama adalah konsentrasi tapioka dengan kode (T) yang terdiri dari tiga konsentrasi (1%, 1,5%, dan 2%) (b/v). Faktor kedua adalah konsentrasi minyak sawit dengan kode (M) yang terdiri dari tiga konsentrasi (0%, 0,3% dan 0,6%) (b/v). Berdasarkan hasil penelitian menunjukkan terdapat pengaruh yang berbeda terhadap karakteristik bioplastik berbasis daun pandan. Semua karakteristik, kecuali nilai persen pemanjangan dari bioplastik yang dihasilkan sudah memenuhi standar JIS 1975, dapat terdegradasi selama 7 hari dan memiliki ketahanan suhu ruang selama 2 minggu.
PERAMALAN PRODUKSI AIR LIMBAH INDUSTRI TAHU DAN TEMPE DI INDONESIA Mujayyanah, Zuhrotul
Jurnal Agroindustri Berkelanjutan Vol 4, No 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.7099

Abstract

Peramalan produksi limbah cair industri tahu dan tempe di Indonesia bertujuan untuk mengetahui potensi pencemaran serta energi yang dapat dimanfaatkan.  Peramalan dilakukan dengan menggunakan software POM-QM for windows 4. Data yang digunakan merupakan konsumsi kedelai nasional  6 tahun terakhir, yaitu dari tahun 2018 sampai dengan 2023. Model peramalan menggunakan Time Series dengan metode berupa Moving Average dan Linear Regression. Berdasarkan nilai MAD, MSE, dan MAPE, metode terbaik untuk peramalan konsumsi kedelai nasional pada tahun 2024 yaitu Linear Regression dengan hasil peramalan sebanyak 1.846.288.000 kg.  Proyeksi produksi limbah cair industri tahu dan tempe di Indonesia pada tahun 2024 yaitu sebanyak 153.586.868,34 m3. Potensi gas metan (CH4) yang dihasilkan dari peramalan produksi limbah cair tahu dan tempe di Indonesia pada tahun 2024 yaitu sebesar 19.030.484.523.225,50 m3.
CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF SIAM CATFISH MEATBALL (Pangasius hypophthalmus) SUBSTITUTED BY BETUNG BAMBOO SHOOTS (Dendrocalamus asper) Astuti, Sussi
Jurnal Agroindustri Berkelanjutan Vol 4, No 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.10964

Abstract

Betung bamboo shoots are a high-fiber food ingredient that can be used to make siam catfish meatballs. This study aims to determine the effect of substituted betung bamboo shoots at various concentrations on the chemical, physical, and sensory properties of siam catfish meatballs and to find the optimal concentration of betung bamboo shoots that produces the best properties. The study used a Complete Randomized Block Design (RAKL) with 6 treatments of siam catfish meat and betung bamboo shoots ratio: F1 (100%:0%), F2 (90%:10%), F3 (80%:20%), F4 (70%:30%), F5 (60%:40%), and F6 (50%:50%).  Data were analyzed for variance homogeneity using Bartlett's test and additivity using Tukey's test. Analysis of variance (ANOVA) was conducted to determine the treatment effects, followed by the Least Significant Difference (BNT) test at a 5% level. The results showed that the formulation of siam catfish meatballs substituted with betung bamboo shoots had a significant effect on moisture content, ash content, hardness, springiness, cohesiveness, texture, aroma, taste, and overall acceptance. F2 was the best treatment with moisture content of 73.58%, ash content of 1.62%, hardness of 56.13 N, springiness of 2.58 mm, cohesiveness of 0.87 mm, texture score of 4.41 (compact), taste score of 4.30 (like), aroma score of 3.93 (like) overall acceptance score of 4.25 (like), protein content of 7.91%, and fiber content of 1.44%.
ANALYSIS OF IMPORTANCE AND PERFORMANCE LEVELS AND CONSUMER SATISFACTION TOWARD CASSAVA CHIPS PRODUCTS AT ROBBANI SNACK MSME Nurainy, Fibra; Setiawan, Teguh; Satyajaya, Wisnu; Amelia, Della
Jurnal Agroindustri Berkelanjutan Vol 4, No 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.10747

Abstract

Robbani Snack was a micro, small, and medium enterprise (MSME) located in Gading Rejo District, Pringsewu Regency, Lampung. It was established in 2010 and operated in the snack food sector. At the time, Robbani Snack’s cassava chips experienced a decline in sales (slow-moving), and in some cases, they were sold close to their expiration dates. This condition indicated the need for an analysis of the importance and performance level of product attributes, as well as consumer satisfaction, in order to determine improvement priorities and enhance competitiveness. The study aimed to identify consumer characteristics, analyze the importance and performance levels, and assess consumer satisfaction with Robbani Snack's cassava chips product based on the 4P marketing mix (product, price, promotion, and place). This research employed descriptive analysis, Importance Performance Analysis (IPA), and Customer Satisfaction Index (CSI) to achieve its objectives. The results based on the IPA showed that the attributes in quadrant I (top priority) included uniformity of shape, packaging design, and ease of product availability. Attributes in quadrant II (maintain performance) included taste, crispiness, halal label, expiration date, price, and the location and convenience of purchase. Attributes in quadrant III (low priority) included flavor variants, color, packaging size, social media advertising, and specific discount offers, while quadrant IV (excessive) included thickness and discount offers during certain events. The Customer Satisfaction Index (CSI) calculation showed a consumer satisfaction level of 77.02%, indicating that the product had met consumer expectations. Keywords: Cassava chips, IPA, CSI
Strategi Pemasaran Kopi Bubuk Anjosia (Studi Kasus di Anjosia Coffee, Kecamatan Kemiling, Kota Bandar Lampung) Wijaya, Emerson Suta; Al Rasyid, Harun; Satyajaya, Wisnu; Utomo, Tanto Pratondo; Nur, Muhammad
Jurnal Agroindustri Berkelanjutan Vol 4, No 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.10850

Abstract

Anjosia Coffee merupakan UMKM yang bergerak di industri pengolahan kopi, yang berlokasi di Kecamatan Kemiling, Kota Bandar Lampung. Anjosia Coffee pada saat ini menghadapi tantangan yaitu harga bahan baku biji kopi yang sangat tinggi serta tantangan pemasaran seperti penjualan yang tidak stabil dan promosi yang belum optimal. Tujuan dari penelitian ini adalah untuk mengidentifikasi faktor internal dan eksternal, serta merumuskan strategi pemasaran kopi bubuk Anjosia. Metode yang digunakan dalam penelitian ini adalah metode deskriptif. Data dalam penelitian ini dianalisis menggunakan analisis IFAS, EFAS, SWOT, Grand Strategy, dan QSPM. Berdasarkan hasil analisis IFAS dan EFAS, masing masing analisis medapatkan nilai yaitu 1,56 dan 1,65 sehingga dapat diketahui posisi dalam analisis berada pada kuadran I. Strategi yang harus diterapkan dalam posisi ini adalah mendukung kebijakan pertumbuhan yang agresif (growth oriented strategy) dan menghasilkan 6 alternatif strategi pemasaran. Hasil Analisis QSPM didapatkan prioritas strategi pemasaran kopi bubuk Anjosia yaitu membuat website untuk memungkinkan pelanggan memesan produk dan mendapatkan informasi produk secara mudah dengan nilai TAS sebesar 14,30.
STUDY OF THE FORMULATION OF JICAMA FLOUR (Pachyrhizus erosus) AND WHEAT FLOUR IN MANUFACTURING BROWNIES CHIPS Salsabila, Az Zahra Fithri; -, Suharyono; Herdiana, Novita
Jurnal Agroindustri Berkelanjutan Vol 4, No 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9082

Abstract

Brownies chips are a snack made from brownies dough that is molded into thin squares and baked dry to produce brownies chips that are easy to consume and last a long time. The aim of this research is to determine the formulation of jicama flour (Pachyrhizus erosus) and wheat flour which produces brownies chips with the best sensory properties. This research was structured in a Complete Randomized Block Design (RAKL) with six treatments and four replications. The formulation treatment of jicama flour and wheat flour consisted of 6 levels, namely T0 (0% : 100%), T1 (10% : 90%), T2 (20% : 80%), T3 (30% : 70%), T4 (40% : 60%), T5 (50% : 50%). Data were analyzed using the Bartlett test and Tuckey test, followed by analysis of variance (ANARA), and the Least Significant Difference (BNT) test at the 5% level. Based on the research results, brownies chips with a formulation of jicama flour and wheat flour that produces the best sensory results is the T4 treatment (40% jicama flour : 60% wheat flour) which has a sweet and distinctive chocolate taste, blackish brown color, crunchy and dense texture, and aromatic. typical brownies chips. The results of the chemical analysis of the brownies chips were water content 3,76%, ash content 2,34%, protein content 13,87%, fat content 25,61%, carbohydrate content 54,42%, and crude fiber content 6,01%. The calculation results for the calorific value of brownies chips per 100 grams are 503,65 kcal.
PENAMBAHAN ALGINAT PADA PEMBUATAN JORUK UDANG VANNAMEI (Litopenaeus vannamei) BUBUK DENGAN KONSENTRASI YANG BERBEDA Siswijaya, Erlangga
Jurnal Agroindustri Berkelanjutan Vol 4, No 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.10069

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan alginat terhadap karakteristik joruk udang vannamei bubuk dan konsentrasi alginat terbaik. Penelitian ini dilakukan dengan Rancangan Acak Kelompok Lengkap (RAKL) dengan perlakuan tunggal dan empat ulangan. Pada penelitian ini digunakan formulasi penambahan alginat dengan 6 taraf yaitu P0 (0%), P1 (2%), P2 (4%), P3 (6%), P4 (8%), dan P5 (10%) (b/b). Kesamaan ragam diuji dengan uji Bartlett, data diolah dengan analisis ragam untuk memperoleh penduga ragam galat serta dilanjutkan dengan uji BNT 5%. Pada penelitian ini dihasilkan bumbu bubuk ikan baung asap terbaik yaitu perlakuan P5 dengan penambahan alginat 10% (b/b).dengan dengan skor uji skoring yang meliputi rasa 3,81(gurih), warna 2,75 (coklat), aroma 2,81 (khas udang), dan skor uji hedonik yang meliputi rasa 3,27 (cukup suka), warna 3,37 (cukup suka), aroma 3,00 (cukup suka) dan penerimaan keselurhan 3,48 (cukup suka), kadar air sebesar 8,93%, asam glutamat 9,93% (b/v), kadar peptida 2,71%, kadar protein 12,87%, kadar NaCl 13,15%, mikrobiologi meliputi TPC dan kapang khamir 0,3 x 103 CFU/g.
ANALISIS KELAYAKAN FINANSIAL MELON INTHANON (STUDI KASUS DI GREENHOUSE PONDOK PESANTREN AL-HIDAYAT GERNING PESAWARAN) Pratama, Muhammad Rafy Wahyu; Nurainy, Fibra; Indraningtyas, Lathifa; Utomo, Tanto Pratondo
Jurnal Agroindustri Berkelanjutan Vol 4, No 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.10855

Abstract

Produksi melon inthanon secara hidroponik di Greenhouse Pesantren Al-Hidayat Gerning, Pesawaran terdiri dari 3 grade yaitu grade A, B, dan C. Permasalahan yang terjadi yaitu pada kebutuhan modal yang besar dan fluktuasi biaya produksi sehingga diperlukan analisis kelayakan finansial. Penelitian ini bertujuan untuk menganalisis kelayakan finansial dan sensitivitas usaha produksi melon inthanon dengan pendekatan kuantitatif melalui survei lapangan. Metode penelitian dilakukan melalui wawancara, observasi, dokumentasi, dan studi pustaka. Analisis data dilakukan berdasarkan perhitungan indikator kelayakan finansial seperti Net Present Value (NPV), Internal Rate of Return (IRR), Benefit Cost Ratio (B/C Ratio), Break Even Point (BEP), Payback Period (PBP), dan analisis sensitivitas. Hasil analisis menunjukkan bahwa usaha ini layak secara finansial dengan NPV sebesar Rp 257.294.556, IRR 21,79%, B/C Ratio 2,07, BEP produksi 1.295 kg, BEP rupiah Rp 45.308.936 dan Payback Period selama 5 tahun 0 bulan 22 hari. Analisis sensitivitas menunjukkan usaha tetap layak dijalankan meskipun terjadi penurunan harga jual dan kenaikan biaya produksi sebesar 3%. Berdasarkan hasil yang diperoleh, budidaya melon inthanon di greenhouse ini memiliki prospek yang baik sebagai sumber pendapatan dan dapat mendukung kemandirian ekonomi pesantren.
OPTIMIZATION OF PRODUCT QUALITY CONTROL IN ROBBANI SNACK MSME USING THE SEVEN TOOLS METHOD AND KAIZEN Suroso, Erdi; Nurainy, Fibra; Hidayati, Sri; Putri, Nadia Eka
Jurnal Agroindustri Berkelanjutan Vol 4, No 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.10748

Abstract

The production process at Robbani Snack MSME was not free from errors, which led to defective products. These defective products were detrimental because they could not be sold, thus reducing profits. Therefore, quality control was necessary so that the company could identify and correct any damage or deviations in its production, especially for cassava chips and purple sweet potato chips. The purpose of this research was to determine the types and causes of defects and to provide improvement recommendations to address product defects at Robbani Snack MSME. The research that was conducted on the production process of cassava chips found three types of defects, namely burnt defects, crushed defects, and dirty defects, with the largest percentage of defects being crushed defects at 74%. The production process of purple sweet potato chips found three types of defects, namely pitted defects, crushed defects, and dirty defects, with the largest percentage being pitted defects at 82%. The causes and solutions for product defect improvements were identified using the Kaizen method, focusing on five main factors: man, machine, material, methods, and measurement. The recommendations that could be implemented included creating SOP, conducting regular training for employees, replacing manual processes with automated machines, implementing clear raw material standardization with the right varieties, selecting reliable suppliers with guaranteed raw material quality, implementing SOP for the production process, and developing an effective measurement system using accurate tools, as well as collecting feedback from consumers regarding product satisfaction. Keywords: Quality, defects, quality control, seven tools, Kaizen.
IMPLEMENTATION OF CORN PRODUCTION EXPERIENCE 2025-2030 IN INDONESIA USING POM QM APPLICATION Majidah, Alfi Syahriyyah; Putri Apri, Nabila Rizka; Triharto, Rahmat
Jurnal Agroindustri Berkelanjutan Vol 4, No 1 (2025)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v4i1.10774

Abstract

Corn is one of the agricultural products used as a staple food by the Indonesian population. Forecasting is essential to support decision-making by farmers and the government in efforts to continuously improve production. The available data will be analyzed using the POM-QM for Windows Version 5 software, employing several methods: Moving Average, Weighted Moving Average, Linear Regression, Exponential Smoothing, and Exponential Smoothing with Trend. These methods are evaluated based on three error measurements: Mean Squared Error (MSE), Mean Absolute Deviation (MAD), and Mean Absolute Percentage Error (MAPE). The analysis results show that the most effective method for forecasting corn production is the Weighted Moving Average method, as it yields the lowest MAD, MSE, and MAPE values compared to the other methods. Therefore, the Weighted Moving Average method is used to forecast corn production in Indonesia from 2025 to 2030, helping inform management decisions for farmers, business actors, and government policymakers. Key words: forecasting, corn production, POM QM.

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