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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
ANALISIS PERENCANAAN DAN PENGENDALIAN PERSEDIAAN BAHAN BAKU RAJUNGAN PADA PRODUK FROZEN FOOD MENGGUNAKAN METODE EOQ (ECONOMIC ORDER QUANTITY) (Studi Kasus di PT Phillips Seafood Indonesia Kota Bandar Lampung Provinsi Lampung) Darus, Aliya Fatma Ulfani; Al Rasyid, Harun; Anungputri, Pramita Sari; 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.v4i1.5702

Abstract

PT Phillips Seafoods Indonesia Lampung Plant merupakan perusahaan yang bergerak dalam bidang perikanan yaitu pengolahan produk daging rajungan menjadi Frozen Food berupa Crab Cake. PT Phillips Seafoods Indonesia Lampung Plant melakukan pengendalian bahan baku menurut metode perusahaan. Pengendalian persediaan bahan baku yang optimal tentu akan berdampak pada besarnya persediaan bahan baku maupun efisiensi biaya persediaan. Salah satu cara yang dapat dilakukan untuk meminimalisasi biaya persediaan bahan baku yaitu dengan metode EOQ. Tujuan penelitian ini untuk mengetahui jumlah pemesanan bahan baku, safety stock, reorder point, frekuensi pemesanan, total inventory cost, dan peramalan. Penerapan metode EOQ tahun 2018 menghasilkan kuantitas pemesanan 49.883,04 lbs, frekuensi 23 kali, safety stock 13.123,89 lbs, reorder point 50.793,57 lbs, dan penghematan total inventory cost Rp 11.220.026,48. Tahun 2019 menghasilkan kuantitas pemesanan 47.874,72 lbs, frekuensi 23 kali, safety stock 15.468,84 lbs, reorder point 52.745,05 lbs, dan penghematan total inventory cost Rp 12.751.243,93. Tahun 2020 menghasilkan kuantitas pemesanan 51.475,51 lbs, frekuensi 20 kali, safety stock 15.814,53, reorder point 50.253,20, dan penghematan total inventory cost Rp 6.437.959,97. Tahun 2021 dan 2022 dilakukan peramalan permintaan menggunakan metode single exponential smoothing yaitu sebesar 67.415,20 lbs. Tahun 2021 menghasilkan peramalan kuantitas pemesanan 13.178,45 lbs, safety stock 17.493,10 lbs, reorder point sebesar 50.723,60 lbs, dan total inventory cost Rp 37.267.713,80. Tahun 2022 menghasilkan peramalan kuantitas pemesanan 13.268,69 lbs, safety stock 18.838,40 lbs, reorder point 50.453,40 lbs, dan total inventory cost Rp 37.307.425,76.
KAJIAN PENGEMBANGAN AGROINDUSTRI PRODUK BERBASIS KOPI DI KABUPATEN PESAWARAN Jyoti, Masmulki Daniro
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.v4i1.6760

Abstract

Penelitian ini bertujuan untuk mengetahui jenis agroindustri berbasis kopi yang potensial dan kelayakan agroindustri berbasis kopi di daerah Kabupaten Pesawaran, Provinsi Lampung ditinjau dari Penetapan Komoditas Unggulan setiap Kecamatan di Kabupaten Pesawaran. Metode penelitian yang digunakan adalah  studi pustaka, observasi, survei, dan juga wawancara dengan para pakar yang berkaitan dengan pendirian agroindustri berbasis kopi. Data penentuan jenis  agroindustri dan lokasi pabrik dengan metode LQ-DS. Hasil penelitian menunjukkan jenis agroindustri berbasis kopi yang potensial dikembangkan di daerah kabupaten Pesawaran adalah kecamatan Marga Punduh, Padang Cermin, Teluk Pandan, Gedong Tataan dan kecamatan Pesawaran dengan LQ-DS sebesar LQ > 1; DS > 0. Agroindustri tersebut layak didirikan dengan memperhatikan: potensi pasar yang cukup besar seiring dengan semakin terkenalnya komoditas kopi daerah Provinsi Lampung baik untuk ekspor maupun secara nasional yang merupakan pasar potensial utama. Ketersediaan bahan baku biji kopi di Provinsi Lampung yang cenderung meningkat.
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.
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.
THE EFFECT OF PASSING THE PANDAN LEAF CELLULOSE (Pandanus amaryllifolius Roxb.) FLOUR MESH AND THE ADDITION OF TAPIOCA ON THE BIODEGRADABLE FILM CHARACTERISTICS Anisa, Safira Nur
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.v4i1.10099

Abstract

AbstractBiodegradable film is an environmentally friendly packaging material that is easily decomposed completely by microorganisms in the soil and can be made from natural resources such as pandan leaves which contain cellulose ranging from 30-35%.  This study aims to determine the effect of passing the mesh of pandan leaf cellulose flour and the addition of tapioca on the characteristics of the biodegradable film produced, as well as to determine the effect of the interaction between the concentration of tapioca and the variation of the sieve size of pandan leaf cellulose flour to produce biodegradable film characteristics from pandan leaves.  This study was organized in a Randomized Complete Block Design (RCBD) with two factors and three replications.  The first factor was the variation in the size (mesh) of pandan leaf cellulose at three levels: 60 mesh (M1), 80 mesh (M2), and 100 mesh (M3).  The second factor was the concentration of starch (tapioca) at 0.5% (P1), 1% (P2), and 1.5% (P3) (b/v).  Observations in the study included tensile strength, elongation percentage, and the biodegradable water vapor transmission rate of the film from pandan leaf cellulose according to the JIS 1975 standard.  The best treatment was found in M3P3, which had a tensile strength value of 64.65 MPa and a water vapor transmission rate of 4.92 (g/m²/day), meeting the JIS 1975 standard.  It had room temperature resistance for 5 weeks and degraded within 2 weeks.  However, the elongation percentage value of 44.58% did not meet the JIS 1975 standard.                                                                                                                     Key words : biodegradable film, cellulose, mesh, pandan leaf, and tapioca.
KAJIAN PEMBUATAN MINUMAN EFFERVESCENT BERBASIS TEH HITAM DAN JAHE MERAH DENGAN PERBANDINGAN NATRIUM BIKARBONAT DAN ASAM SITRAT Pratama, Rafid Leo
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.v4i1.10373

Abstract

Minuman effervescent teh hitam dan jahe merah dapat menjadi variasi baru minuman karbonasi. Penelitian ini bertujuan mengetahui pengaruh perbandingan  natrium bikarbonat dan asam sitrat, serta untuk mengetahui perbandingan terbaik natrium bikarbonat dan asam sitrat terhadap karakteristik fisik, kimia, dan sensori minuman effervescent jahe merah dan teh hitam yang dihasilkan. Penelitian disusun dalam rancangan acak kelompok lengkap (RAKL) dengan lima perlakuan dan lima ulangan. Perbandingan natrium bikarbonat dan asam sitrat dibagi menjadi 5 perlakuan, yaitu (F1) 60% : 40%, (F2) 55% : 45%, (F3) 50% : 50%, (F4) 45% : 55%, dan (F5) 40% : 60%. Data dianalisis menggunakan uji Barlett dan uji Tuckey, dilanjutkan dengan analisis sidik ragam (ANOVA), dan uji lanjut BNJ (Beda Nyata Jujur) pada taraf 5%. Berdasarkan hasil penelitian, minuman effervescent teh hitam dan jahe merah terbaik adalah perlakuan F4 ( 45% natrium bikarbonat : 55% asam sitrat) dengan hasil uji fisik total padatan terlarut adalah 5,7 Brix; pH 4,63; dan skor uji hedonik yang meliputi parameter warna 4,08, aroma 3,93, rasa 3,95, dan extra sparkle 3,86.
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
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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