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Astari Ratnaduhita
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Program Studi Teknologi Industri Pertanian, Fakultas Sains dan Teknologi, Universitas Darussalam Gontor, Jl. Raya Siman No.Km. 5, Dusun I, Demangan, Kec. Siman, Kabupaten Ponorogo, Jawa Timur, Indonesia.
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Agroindustrial Technology Journal (ATJ)
Published by Universitas Darussalam Gontor
ISSN : 25990799     EISSN : 25989480     DOI : https://doi.org/10.21111/atj
Core Subject :
1 Process and Engineering Technology of Agroindustry a) Food technology b) Machinery and equipments c) Waste handling and process 2 System and Management of Agroindustry a) Small Medium Enterprises (SMEs) productivity and process design b) Technopreneurship development c) Product development strategies d) Supply chain management 3 Halal Agroindustry a) Halal agroindustrial product and processes b) Halal supply chain management
Arjuna Subject : -
Articles 101 Documents
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Quality comparison of tomato leather made from flour agar gracilaria sp resulted from coconut water extraction and flour comercial agar Rista Anggriani; Noor Harini; Shandra Berliana
Agroindustrial Technology Journal Vol. 4 No. 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Tomatoesas climacteric fruit have a high water content of around 94% which causes spoilage, whereas tomatoes have vitamin C of about 5.78 mg/50 gwhich is beneficial for health. Thus the processing is needed to extend its shelf life. Fruit leatheris processed from fruit flesh in the form of dry thin sheets that are easy to roll. A plastic texture is a requirement for fruit leather, so the additionof gelling agents is needed. Previous research has succeeded in extracting agar from Gracilaria sp seaweed using coconut water that meets FAO standards. Therefore the aim of this research is to apply the agar results from coconut water extraction to the fruit leatherand to compare the quality of the fruit leatherusing commercial agar. The experimental design used was a simple randomized block design with 4 treatments, consisted of fruit leathertomatoes using agar extract from coconut water and commercial agar at two concentrations (0.6 and 0.9%). The results obtained between the quality of the fruit leathertomatoes and the agar results from coconut water extraction with commercial agar showed almost the same characteristicin all parameters both in chemical, physical and sensory characteristics, although statistically there were differences in notations on moisture content, TPT, thickness and tensile strength. This indicates that the agar from coconut water extraction can act as a gelling agentby producing fruit leatherthat its quality is almost the same as commercial agar.
Liquid shampoo making from coconut oil with neem leaves (azadirachta indica) infused oil addition Rini Nurul Fauziyah; Asri Widyasanti; Fitry Filianty
Agroindustrial Technology Journal Vol. 4 No. 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

The liquid shampoo is a preparation that generally used to clean hair and scalp from various kinds of impurities. Coconut oil is one of the raw materials for making shampoo which has many benefits, one ofwhich is the high lauric acid content. The additional active ingredient used in the liquid shampoo is neemleavesbecause the polyphenol content has antibacterial properties that are good for the scalp. Neem leaves infused oil is made by heat infusion with coconut oil as a solvent. The purpose of this study was to determine the effect of adding neem leaves infused oil on the quality of liquid shampoo produced. The concentration variation in the ratio of neem and coconut oil used was 20:160 (w/w). The method used in this research was a laboratory experiment with descriptive analysis. The results showed that the addition of neem leaves infused oil affected the yield of liquid shampoo is less (51,59%), the color of the shampoo, and the amount of foam produced.The analysis showed that all liquid shampoo treatments encounter the requirements of Indonesian National Standard (SNI) Shampo 06-2692-1992, namely organoleptic requirements (color, odor, and presence or absence of sediment) and shampoo pH (pH 5-9).
Effect of duration in the extraction of rendemen from mangga kuweni peel (Mangifera Odorata Griff) using MAE method Abdurrahman Hanif; Asri Widyasanti; Selly Harnesa Putri
Agroindustrial Technology Journal Vol. 4 No. 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Mango peel is one of the by-products that is wasted when processing the fruit into certain products. One form of mango peel utilization is by extracting the oleoresin content in it. Oleoresin is aextractive substance that contains the main components of flavoring in the form of volatile (essential oil) and non-volatile (resin and gum) substances,thesetwomaincomponentsplayanimportantroleindeterminingaromaandtaste.Thepurposeofthis study is to identify the best extraction treatment by MAE method of kuweni mango peel oleoresin, so that it can be an alternative form of storage for volatile compounds found in the skin of kuweni mango. This study used the microwave assisted extraction (MAE) method. Extraction was carried out using n-hexane solvent to extract the oleoresincomponent ofthemangoskinofthekuwenimango.Theratiooftheamount ofmaterial withthesolvent used is 1:10, with a raw material weight of 20 grams. The extracted solvent is evaporated using a rotaryvacuum evaporatortoproduceamoreconcentratedresult. MAEisdonefor1minute, 2minutes, 3minutes, 4minutesand 5 minutes. Microwave used 50% power. The parameters measured in this study were the yield of oleoresin extracted. The results showed that the yield of oleoresin from extraction was 42,25% for 1 minute, 44,55% for 2 minutes, 44.10% for 3 minutes, 22,80% for 4 minutes, and 22.35% for 5 minutes. The conclusion of this research is that the extract of mango kuweni peel oleoresin which is produced from MAE process with n-hexane solvent produces the best yield in the 2-minute extraction time treatment which is44.55%
Analysis of qualitycontrolinvanameshrimpfreezingprocess (litopenaeus vannamei) with six sigma Binti Sri Rahayu; Iffan Maflahah; Asfan Asfan
Agroindustrial Technology Journal Vol. 4 No. 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

PT. XYZ is a company that processes vaname shrimp into frozen shrimp products. Frozen shrimp is a product that serves for export, so that it must meet predetermined quality standards. Quality measurement is determined to monitor a process under controlled or uncontrolled conditions. The method of measuring is the six sigma method. The purpose of this research is an alarm that is responsive, alert, and alert, attentive, alert and responds to frozen products using the six sigma method at PT. XYZ. The frozen peeled shrimp production process stages start from receiving raw materials, cutting shrimp heads, quality sorting and size separation, peeling the skin and taking the intestines, soaking, freezing shrimp, packaging, metal detection, and product packaging. The results showed that 1,904 frozen peeled shrimp with 43 defective products had a sigma level of 3,22 with possible damage of 40.363,38 for one million products (DPMO) and the proportion of wrong causes of defects, namely 44,2%. The proposed improvementsto be carried out are to provide direction and advice to employees to be careful and thorough, and the company offers a unique tool for cleavage of shrimp
Formulation and physicochemical and organoleptic analysis tofu as additional materials in making steamed brownies Mohammad Thariq Santriadi; Anies Asmediana; Wendianing Putri Luketsi
Agroindustrial Technology Journal Vol. 4 No. 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Tofu is asoft solidfoodmaterial madefrom soybeans and rich in protein. So tofu can be applied as an additional ingredient in making steamed brownies. The purpose of this study was to obtain a formulation of steamed brownies with the addition of tofu which was accepted by panelists. In addition, this study also aims to determine the effect of tofu on the chemical and physical properties of steamed brownies. This study uses preliminary research with an experimental method of making brownies with the addition of tofu which is divided into 3 different samples based on the number of tofu additions namely 37.5gr, 75gr and 112.5gr and further research is organoleptic, chemical and physical tests. The experimental design in this study was a completely randomized design (CRD) with 2 replications of samples and 2 replications of analysis. The results of the organoleptic test showed that steamed brownies with the addition of the most dominant tofu was F1 with the addition of tofu 37.5 gr byassessing the attributes of taste (6.3%), color (6.1%), texture (6.3%) and aroma (5, 5%). Physical tests show that more tofu additions can affect the development ratio and specific volume of the dough. F1 steamed brownies contain water (36.16%), total sugar (35.32%), protein (0.20%). Steamed Brownies F2 contain water (36.84%), total sugar (23.55%), protein (0.30%). While the F3 steamed brownies contain water (39.50%), total sugar (6.81%), protein (0.33%).The steamed brownies with the addition of tofu werethe most preferred by panelists through testing the attributes of aroma, color, texture and taste, namely F1 with the addition of tofu 10% or as much as 37.5 grams
Utilization Of Crude From Part Of Kepok Banana Trees With Maceration Extraction As Textile Colors Wahidin Nuriana; Marti Winarni
Agroindustrial Technology Journal Vol. 4 No. 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

The purpose of this study was to obtain a natural textile dye taken from the sap from the banana tree part. To obtain the yield yield of dyes and the intensity of the sap collection isdone by maceration extraction process. The part of the banana tree taken by the sap is the stem, stem and fruit stalk. This research was conducted with the sorting stage, namely thinly slicing stems, midribs and fruit stalks. The results of sorting are dried in the sun for 5 days in the sun then crushed until smooth with a size of 60-80 mesh. The powder was extracted by maceration by immersing each stem, stem and fruit stalk with soaking media: aquades, methanol, ethanol and ethyl acetate for 5 days with manual stirring. The filtrate is distilled so that it gets concentrated liquid and in the oven to become a dye powder. In the powder, yield and color testing are done using a spectrophotometerUV Vis. The most optimal yield produced is on the banana fronds with methanol mediais 22.8248%.. The optimal color intensity was obtained on banana stalks using methanol maceration medium and methanol dilution is 0.505
Characterization of antiseptic gel with the addition of eucalyptus and grapefruitessential oils as an active ingredients Asri Widyasanti; Rizqita Thifal Shalsabilla
Agroindustrial Technology Journal Vol. 4 No. 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

n the era of the COVID-19 virus pandemic, antiseptic products have become very popular. One of them is an antiseptic for hands which is known as hand sanitizer. There are three hand sanitizers available in the market, namely liquid, gel, and foam hand sanitizers. Hand sanitizers are an easy solution for cleaning hands when soap and water are not available. Hand sanitizers are considered practical to use because they do not require water and are suitable for carrying when on outdoor activities. This product is an alternative product for washing hands with soap. However, the continuous use of alcohol and triclosan in the hand sanitizer can erode skin moisture and cause skin irritation. Therefore, it is necessary to utilize natural active ingredients that have the potential to be antibacterial, namely essential oils. The purpose of this study was to determine the effectiveness of eucalyptus and grapefruit essential oils as natural active ingredients in hand sanitizers and to test their quality based on SNI 06-2588-1992. The method used in this research was a laboratory experiment with descriptive analysis. Parameter observed on liquid hand sanitizers were chemical properties (pH), physical properties (specific gravity, liquid emulsi, and organoleptic properties. The analysis showed that the hand sanitizer formulation with the active ingredient of Eucalyptus and Grapefruit essential oils has a pH of 7.5, a specific gravity of 0.9098, and a stable emulsion preparation. Organoleptic results of the level of preference for hand sanitizer products, in terms of color = 4.04 (like-very-like), aroma = 3.92 (normal-like), viscosity = 3.08 (normal-like), impression when using = 3.52 (normal-like), after-use impression (rough impression) = 3.36 (normal-like) and there are found no skin irritation, respectively. The process technology for making handmade hand sanitizers with the addition of eucalyptus and grapefruit essential oils could be developed so that they can be applied on an industrial scale
Test of animal feed made from coffee skin, tofu dreg and head of catfish on broilers Andrew Setiawan Rusdianto; Andi Eko Wiyono; Noer Indah Maulida Putri; Oryzatania Windaru Runteka
Agroindustrial Technology Journal Vol. 4 No. 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Waste is one of the problems that can cause pollution to the environment. Utilization of waste as chicken feed is an efficient way of fulfilling chicken nutrition, has high economic value and can reduce environmental pollution. One of the optimal waste that is a waste of coffee skin, tofu pulp and catfish head. The nutritional content of artificial feed accordance with SNI 8173.3.3: 2015 concerning broiler chicken feed, which has a moisture content of 7.68%, 9.95% ash, 8.82% fat, 22,91% protein, 0.8% calcium and 53.99% carbohydrates. The purpose of this study was to determine the effect of artificial feeding on feed consumption, daily weight gain, and feed conversion. This study used a completely randomized design. The results showed that of the five treatments with different formulations there was the best treatment, namely treatment P2 with the formulation of 50% artificial feed : 50% commercial feed produced an average daily weight gain of 93.4 g, feed consumption of 2310.5 g and feed conversion as much as1.24 g. If the value of high feed consumption is followed by high weight gain, the feed conversion rate decreasing so that the ration can be said to be efficient in generating daily weight gain.
Production efficiency through downtime analysis of packaging process(case study: Cargill Indonesia Plant) Arief Rahmawan; Tian Nur Ma’rifat; Ahmad Baiquni Fariz Azka
Agroindustrial Technology Journal Vol. 4 No. 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Cargill Indonesia Plant Gunung Putri is a company engaged in the processing of animal feed for chickens. In the production process, there is one stage in which the operation uses a machine and is assisted by continuous human labor, namely in the packing process. However, due to the high value of downtime in the process, the value of effectiveness and efficiency in the production process decreased so that the amount produced did not match the target. This study aims to analyze the causes of downtimein the packing process by providing recommendations for improvements in the form of making an operation process map. The research object focuses on two workstations on the animal feed production floor. The results showed that the biggest contribution of downtime was stamp label activity, pallet change, data input and communication activities between supervisors and workers. Several recommendations were proposed, including procuring automatic labeling machines, relocating packing stations and labeling equipment and making parallel work on stamp labeling activities, inputting data, picking up sacks and setting machines
Business Development Strategy “COFRESH” Product Using Business Model Canvas (BMC) and SWOT Analysis Nita Kuswardhani; Rizki Agustian; Melinda Lady Plus
Agroindustrial Technology Journal Vol. 4 No. 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

CoFresh (Coffee Fresh) is an innovative odor removal product made from compacted robusta coffee powder, small in size with a diameter of ± 2 cm. This product is suitable for use as an air freshener. CoFresh is a new product emerging on the market that requires a reliable business development strategy. A lot of competition is a challenge to develop the CoFresh business. This research was conducted to determine the CoFresh business development strategy using BMC, SWOT analysis and Quantitative Strategic Planning Matrix (QSPM). BMC is analyzed based on customer segments, value propositions, channels, customer relationships, revenue streams, key resources, key activities, key partnerships, cost structure. The results of the EFE matrix calculation show that the CoFresh business is in a position to grow and develop. Meanwhile, the most dominant strategy in developing and improving marketing is to use an online marketing platform (IT based) and cooperate with coffee shops to promote products

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