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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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INDONESIA
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 203 Documents
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ANALISIS PERAMALAN PRODUKSI UBI KAYU (Manihot utilisima) DI PROVINSI LAMPUNG FORECASTING ANALYSIS OF CASSAVA PRODUCTION (Manihot utilisima) IN LAMPUNG PROVINCE Hidayati, Sri; Febriati, Nurullia; -, Haidawati
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8861

Abstract

Lampung, one of the provinces in Indonesia, is recognized as one of the main producers of cassava in the country. Cassava plants hold significant value as raw materials in the food industry and other industrial sectors, particularly in tapioca production. To anticipate the raw material needs in industries, production forecasting becomes a key aspect of effective planning. Various forecasting methods are employed, including Linear Regression, Moving Average, Weighted Moving Average, Exponential Smoothing, and Exponential Smoothing with Trend. Forecast evaluations are conducted by measuring Mean Absolute Deviation (MAD), Mean Squared Error (MSE), and Mean Absolute Percentage Error (MAPE). Analysis indicates that the Linear Regression method proves to be the most effective in forecasting cassava production in Lampung Province. This method yields the lowest MSE, MAD, and MAPE values compared to other methods, signifying a higher level of accuracy in cassava production forecasting. Thus, the utilization of this method can serve as a strong foundation in more efficient and effective production planning in the cassava sector in Lampung. This provides a crucial basis for making more informed decisions in production and inventory management, enhancing industrial performance, and ensuring smooth raw material supply.
STRATEGI PEMASARAN KUE SEMPRONG HANURA (STUDI KASUS DI UMKM KUE SEMPRONG HANURA DESA HANURA PESAWARAN) Ningsih, Agustin Setia; Rasyid, Harun Al; Fadhallah, Esa Ghanim; Utomo, Tanto Pratondo
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8898

Abstract

UMKM Kue Semprong Hanura terletak di Kabupaten Pesawaran, Lampung. Kue Semprong ini diikenal dengan nama "Kue Semprong Hanura". Kue semprong berbentuk silinder panjang seperti pipa dengan rasa yang khas dan unik. Adanya permasalahan pada UMKM Kue Semprong Hanura mendorong penelitian yang bertujuan agar dapat ditentukan kegiatan pemasaran apa yang cocok untuk diterapkan. Dengan menggunakan metode SWOT dan QSPM yang kemudian akan ditentukan bobot dan rating dari masing-masing permasalahan guna menentukkan strategi yang tepat. Tujuan dari penelitian ini adalah untuk menganalisis strategi pemasaran berdasarkan Matriks SWOT dan QSPM. Matriks SWOT adalah matriks yang digunakan untuk mengidentifikasi faktor internal dan eksternal, dengan matriks IFE dan EFE, penentuan matriks posisi, dan diagram matriks SWOT, serta menganalisis QSPM. Hasil dari penelitian menunjukkan bahwa kekuatan terbesar yaitu memiliki perizinan PIRT, sedangkan kelemahan terbesar adalah modal usaha terbatas. Peluang utamanya yaitu potensi loyalitas pelanggan setia, sedangkan ancaman terbesar adalah adanya persaingan produk kue yang lebih inovatif dari varian rasa dan kemasan. Berdasarkan hasil penelitian menunjukkan bahwa alternatif strategi pemasaran yang tepat adalah strategi S-O Strength (kekuatan) – Opportunity (Peluang). Strategi ini menggunakan kekuatan untuk memanfaatkan peluang yang ada dengan menghasilkan rekomendasi strategi terbaik. Nilai QSPM dari Strategi yang didapatkan terdapat pada dengan skor 9,27, yakni dengan memperbarui PIRT dan sertifikat halal sebagai kekuatan utama berdirinya usaha, serta meningkatkan media promosi dan penjualan dengan media sosial dan platform belanja, meningkatkan kualitas dan kuantitas produk dari bahan baku hingga sampai menjadi produk yang dapat disukai dan menarik konsumen serta agar tidak terlalu bergantung pada distributor.Kata kunci: Industri, Pesawaran,Kue Semprong, SWOT, dan QSPM
KAJIAN NATA DE OCHA SEBAGAI KONSUMSI PANGAN: EFEK PENAMBAHAN GULA DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK NATA DE OCHA STUDY OF NATA DE OCHA AS A FOOD COMSUMPTION : EFFECTS OF SUGAR ADDITION AND FERMENTATION TIME ON THE CHARACTERISTIC OF NATA DE OCHA Ummiyati, Anty; Kustyawati, Maria Erna; Satyajaya, Wisnu
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8961

Abstract

Nata de ocha produced from fermentation of kombucha is considered an innovative product to enhance its function for food consumption. Nata de ocha, a secondary metabolite product of sweet green tea kombucha fermentation using scoby starter, composes of cellulose produced during the fermentation. This study aimed to characterize nata de ocha production as affected by the sugar addition and fermentation time. The study arranged in a Complete Randomized Block Design factorially with 2 factors: sugar addition in the level of 0, 10, 15, and 20%; and fermentation time in the level of 0, 7, 14, and 21 days. The parameters measured were yield, thickness, total microbes, moisture, ash, and crude fibre content. The results showed that sugar addition and fermentation time significantly affected the yield and fibre content of nata de ocha. The high increase of yield (5.723%) and of crude fibre content (1.353%) was produced when the treatment was 15% sugar for 21days and for 144 days, respectively. It was concluded that nata de ocha may consider as food consumption; however, further research was needed for its possibility as an alternative of dietary fibre.
STRATEGI PENGEMBANGAN PENGOLAHAN AYAM POTONG DI PT. MALINDO FEEDMILL Widodo, Tulus; Utomo, M.Si., Dr. Ir. Tanto Pratondo; Suroso, Erdi; Hidayati, Sri; Sartika, Dewi; Widaputri, Silaturahmi
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8963

Abstract

Local food-based agro-industry requires raw materials in the form of agricultural products that are suitable for processing into food products. The need for meat production as a source of animal protein for the community is increasing. This can be seen from the demand for chicken meat which is increasing every day. The high demand for chicken makes several meat business actors carry out slaughtering both in slaughterhouses and slaughterhouses. PT Malindo Feedmill is a company engaged in the animal feed industry, chick farming and broiler farming as well as processed food. Several aspects are needed to develop agro-industry at PT Malindo Feedmill so that the company can innovate for the future and can generate large revenues. In this case, it is necessary to analyze what businesses and strategies are applied for the development of agro-industry at PT Malindo Feedmill. Data analysis using the survey method and continued with SWOT analysis. The results of the SWOT analysis show that the establishment of a Chicken Slaughterhouse for the company is feasible for the company to establish, this is because the score of strengths and threats is 1.35 and opportunities and threats have a score of 2.19 which means that the chicken slaughterhouse development strategy is in quadrant 1 where the company has strengths and opportunities in running a business. 
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.
KARAKTERISTIK BIODEGRADABLE FILM BERBASIS SELULOSA KELOBOT JAGUNG (Zea mays) DENGAN PENAMBAHAN GLISEROL DAN CARBOXY METHYL CELLULOSE (CMC) CHARACTERISTICS OF BIODEGRADABLE FILM BASED ON CORN HUSK (Zea mays) WITH THE ADDITION OF GLYCEROL AND CARBOXY METHYL CELLULOSE (CMC) Prasetyo, Yusuf Eko; -, Zulferiyenni; Nurainy, Fibra; -, Susilawati
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.9102

Abstract

Biodegradable film is a material similar to conventional plastic which is more easily degraded in nature. Corn husk contains 42.31% cellulose, which can be used for making biodegradable films. The purpose of this study was to determine the effect of the addition of glycerol and the addition of CMC on the characteristics of biodegradable films based on corn husk cellulose and to determine the effect of the interaction between glycerol and CMC on the attributes of biodegradable films based on corn husk cellulose. This study used two-factor, complete randomized block design and three replications. The first factor is the concentration of glycerol (1.5%, 2% and 2.5%). The second factor is CMC (2%, 2.5%, and 3%). The results showed that the concentration of glycerol and CMC significantly affected the tensile strength value, percent elongation, thickness, and water vapor transmission rate. The best results were obtained at a concentration of 2.5% glycerol and 2% CMC with a tensile strength value of 284.94 MPa, a percent elongation value of 27.53%, a thickness of 0.23 mm, and a water vapor transmission rate of 2.05 g/m²/day. Corn husk cellulose-based biodegradable film can be stored at room temperature for six weeks and decomposes in the soil for five weeks.
Analisis Pengendalian Persediaan Bahan Baku dengan Metode Economic Order Quantity (EOQ) di Industri Kerupuk UD Citra Tradia Food Wahyuni, Shelly; Al Rasyid, Harun; Nawansih, Otik; Suroso, Erdi
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9109

Abstract

Penelitian ini bertujuan untuk menentukan metode peramalan terbaik, kuantitas pembelian optimal, safety stock, reorder point, maximum inventory, dan total inventory cost bahan baku UD Citra Tradia Food untuk tahun 2024 menggunakan metode EOQ. Penelitian dilakukan dengan menggunakan metode analisis kuantitatif dengan analisis sebab akibat dan deret waktu untuk peramalan permintaan, serta model EOQ untuk persediaan bahan baku. Hasil penelitian menunjukkan bahwa metode regresi linier sederhana efektif untuk peramalan permintaan ikan giling mutu I sebesar 3.166,67 kg, sementara metode single moving average cocok untuk ikan giling mutu II sebesar 13.929 kg, tepung tapioka sebesar 240.250 kg, dan minyak goreng sebesar 131.245 L. Kuantitas pembelian optimal untuk tahun 2024 adalah 259 kg ikan giling mutu I, 1.140 kg ikan giling mutu II, 32.869 kg tepung tapioka, dan 17.956 L minyak goreng. Safety stock ikan giling mutu I sebesar 42,38 kg, ikan giling mutu II sebesar 26,16 kg, tepung tapioka 535,85 kg, dan minyak goreng 609,36 L. Reorder point untuk ikan giling mutu I sebesar 52,80 kg, ikan giling mutu II sebesar 74,18 kg, tepung tapioka sebesar 2.192,10 kg, dan minyak goreng sebesar 1.053,45 L. Maximum inventory ikan giling mutu I sebesar 360,51 kg, ikan giling mutu II sebesar 1.469,49 kg, tepung tapioka sebesar 33.404,86 kg, dan minyak goreng sebesar 18.565,21 L. Total inventory cost yang dihasilkan adalah Rp718.967,87 untuk ikan giling mutu I, Rp718.967,87 ikan giling mutu II, Rp1.041.577,74 untuk tepung tapioka, dan Rp1.041.577,74 untuk minyak goreng.Kata kunci: Economic Order Quantity, Peramalan, Safety stock, Reorder point, Maximum inventory, Total inventory cost
STRATEGI PEMASARAN KOPI RIGIS (Studi Kasus di BUMDes Kampung Kopi, Pekon Rigis Jaya, Kecamatan Air Hitam, Kabupaten Lampung Barat) RIGIS COFFEE MARKETING STRATEGY (Case Study at BUMDes Kampung Kopi, Pekon Rigis Jaya, Air Hitam District, West Lampung Regency) Sary, Linda Mareta; Al Rasyid, Harun; Indraningtyas, Lathifa; Utomo, Tanto Pratondo
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.9248

Abstract

BUMDes Kampung Kopi is an agro-industry business that produces ground coffee under the Kopi Rigis brand. However, there are problems faced, namely the number of competitors between similar industries and the lack of promotion so that a marketing strategy is needed. The purpose of this research is to identify internal and external factors, formulate and determine the priority of Rigis Coffee marketing strategy. The method used in this research is descriptive method. Data analysis in this study uses the IFAS and EFAS matrix, the grand strategy matrix, the SWOT matrix, and the QSPM matrix. Based on the IFAS matrix analysis, it produces 5 strengths and 5 weaknesses with a total score difference of 0.43. Based on the EFAS matrix analysis, it produces 5 opportunity factors and 5 threat factors with a difference in the total score of 0.61, so based on the difference in the total scores of IFAS and EFAS it can be seen that the position of BUMDes Kampung Kopi is in quadrant I. The strategy that can be applied in this condition namely supporting an aggressive growth policy (growth oriented strategy). Based on the results of the formulation of the SWOT matrix, it produces 7 alternative strategies which will then be prioritized using the QSPM matrix. The QSPM matrix shows that the priority of marketing strategy is improving product quality by maximizing technological development, availability of raw materials, and market potential with a total TAS value of 6.09.Keywords: Coffee powder, marketing strategy, QSPM, SWOT
Analisis Penerapan Good Manufacturing Practices di Usaha Kerupuk UD XYZ Sari, Nadyra; Nurainy, Fibra; Setiawan, Teguh; Al Rasyid, Harun
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9270

Abstract

Pelaku usaha pengolahan pangan memiliki kewajiban untuk menjamin mutu dan keamanan produk pangan yang dihasilkannya melalui penerapan Good Manufacturing Practices (GMP). Good Manufacturing Practices (GMP) adalah pedoman yang menjelaskan cara memproduksi atau mengolahan pangan olahan agar aman, bermutu dan layak untuk dikonsumsi Observasi awal yang dilakukan oleh peneliti di UD XYZ menemukan adanya permasalahan pada higienitas pekerja, kebersihan alat dan lingkungan dan penyimpanan bahan yang digunakan sehingga diperlukan penelitian untuk mengetahui penerapan GMP di UD XYZ dan memberikan usulan perbaikan GMP yang dapat dilakukan pada UD XYZ untuk memperbaiki ketidaksesuaian serius dan kritis yang terjadi. Penelitian dilakukan dengan menggunakan gap analysis untuk mengolah data hasil penilaian lembar checklist penerapan GMP yang telah dibuat sehingga menghasilkan hasil berupa 62,75% parameter yang pelaksanaannya di lapangan telah sesuai dan 31,37% parameter yang pelaksanaannya di lapangan tidak sesuai dengan persyaratan GMP yang terbagi menjadi ketidaksesuaian minor sebanyak 8 parameter, kategori serius sebanyak 34 parameter dan kategori kritis sebanyak 6 parameter. Analisis akar masalah dengan diagram fishbone yang menghasilkan faktor-faktor penyebab dijadikan acuan dalam pemberian rekomendasi perbaikan dan mendapatkan hasil sebanyak 53 rekomendasi perbaikan dan 6 prioritas rekomendasi perbaikan.
Karakteristik Biodegradable Film Berbasis Selulosa Bungkil Inti Sawit (BIS) dengan Variasi Konsentrasi Plasticizer Gliserol dan Filler Glukomanan Jessica, Dinda Dwi; -, Zulferiyenni; Nurainy, Fibra; Nawansih, Otik
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9298

Abstract

Biodegradable film berbasis selulosa berpotensi sebagai bioplastik yang dapat terurai oleh mikroorganisme di dalam tanah. Bungkil inti sawit memiliki kandungan selulosa sebesar 23,36%.Penelitian ini bertujuan untukmengetahui pengaruh penambahan gliserol dan glukomanan terhadap karakteristik biodegradable film berbasis selulosa bungkil inti sawit, serta mengetahui pengaruh interaksi antara gliserol dan glukomanan terhadap karakteristik biodegradable film berbasis selulosa bungkil inti sawit. Penelitian inidisusundalamRancanganAcakKelompokLengkap(RAKL)dengan dua faktor dan tiga ulangan. Faktor pertama adalah konsentrasi gliserol dengan kode (G) yang terdiri dari tiga konsentrasi (0%, 0,2% dan 0,4%) (v/v). Faktor kedua adalah konsentrasi glukomanan denngan kode (L) yang terdiri dari tiga konsentrasi (1%, 2% dan 3%) (b/v). Berdasarkan hasil penelitian menunjukkan adanya pengaruh yang berbeda terhadap karakteristik biodegradable film berbasis selulosa bungkil inti sawit.Karakteristik biodegradable film menghasilkan nilai kuat tarik dan laju transmisi uap air yang sudah memenuhi standar JIS 1975, dapat terdegradasi selama 3 minggu dan memiliki ketahanan suhu ruang selama 3 minggu. Namun nilai persen pemanjangan dan ketebalan belum memenuhi standar JIS 1975. A cellulose-based biodegradable film has the potential to be used as bioplastic that can decompose by microorganisms in the soil. Palm kernel expeller contains 23.36% cellulose. This research aims to determine the effect of adding glycerol and glucomannan on the characteristics of cellulose-based biodegradable film from palm kernel cake, as well as to understand the interaction effects between glycerol and glucomannan on these characteristics. The study was designed using a Completely Randomized Block Design (CRBD) with two factors and three replications. The first factor is the concentration of glycerol coded (G), which consists of three concentrations (0%, 0.2%, and 0.4%) (v/v). The second factor is the concentration of glucomannan coded (L), which consists of three concentrations (1%, 2%, and 3%) (b/v). The research results showed significant differences in the characteristics of the cellulose-based biodegradable film from palm kernel expeller. The characteristics of the biodegradable film produced tensile strength and water vapor transmission rate values that met the JIS 1975 standard, could degrade within 3 weeks, and maintained room temperature stability for 3 weeks. However, the elongation percentage and thickness values did not meet the JIS 1975 standard. CHARACTERISTICS OF BIODEGRADABLE FILM BASED ON PALM KERNEL CELLULOSE (BIS) WITH VARIED CONCENTRATIONS OF GLYCEROL PLASTICIZER AND GLUCOMANNAN FILLER

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