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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 124 Documents
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Consumer Acceptance Level of Natural Coffee Soap Using Cold Process Technology Based on Type of Coffee Roasting Fitri Lestari; Sri Wulandari; Rosalina; Elia Fahmi Sella; Andini
Agroindustrial Technology Journal Vol. 7 No. 3 (2023): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Consumer acceptance level testing can help the industry understand what it wants and needs, especially for product development. This study aim to  analyze the level of consumer acceptance of coffee natural soap produced by the cold process method based on the type of coffee roasting. The research design used was a completely randomized design with one factor (type of coffee roasting) and three treatments (light, medium, and dark). The consumer acceptance level test was carried out by organoleptic testing on 100 Pat Petulai University student respondents using a Likert scale (1-7). The data were analyzed with Kruskal Wallis. For significantly different results, it was continued with the Menn-Whitney test at a 5% level. The attributes of aroma, texture, surface appearance, and overall appearance showed P>0.05, there was no significant difference in the type of coffee roasting for these attributes, the color attribute showed P<0.05, and there was a significant difference in the type of coffee roasting for the color of the coffee soap. The average acceptance level of color attributes is between 4.75-5.14 (either-to  slighty likely), aroma attributes range from 3.57-3.67 (Slightly unlikely), texture ranges from 4.79-4.92 (either-slightly likely), surface appearance 4.58- 4.67 (either) and overall appearance 4.88-5.08 (either-slightly likely.
The Effect of Blanching Time on The Healthy Salt Characteristics of Seablite (Suaeda Maritima) Dewi Oktaviani; Iffan Maflahah; Supriyanto
Agroindustrial Technology Journal Vol. 7 No. 3 (2023): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Sea salt has long been applied as food complement, but its use as ingredient receives serious health concern in last decade. Healthier salt containing NaCl no more than 60% is accepted as the promising option replacing the conventional one. The sealible plant (Suaeda maritima) can be procesesed into healthy salt. The plant grows well in muddy swamps of coastal areas, which make it have high salinity. The aim of this research was to determine the characteristics of healthy salt prepared from furrow plants using different levels of blanching time and activated charcoal. This research design followed a non-factorial completely randomized design (CRD) with different blanching time (no blanching, 3 min, 6 min, and 9 min) and the addition of activated charcoal (1.5%). The salt quality was checked for yield, water content, ash content, NaCl content, mineral content, salinity, vitamin A and phytochemicals. The results of the research showed that the furrow plant salt showed significant differences of salt characteristics in terms of yield, water content, ash content, NaCl content, minerals, salinity and vitamin A.
The Effect of NaOH Concentration in The Pulping Process on Yield and Organoleptic of Art Paper from Citronella Distillation Waste Helsa Marda S.R; Sri Mutiar; Anwar Kasim
Agroindustrial Technology Journal Vol. 7 No. 3 (2023): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Many types of paper are on the market according to their intended use. Art paper is a type of paper with an attractive appearance, aesthetically rich in natural and unique nuances used by mostcraftsmen. Making art paper usually uses cellulose fiber that comes from trees, so it has an impact on deforestation. This research aims to use fragrant citronella waste as an alternative to trees as raw material for paper. Lemon grass and the availability of distillate waste which has a high enough cellulose content as a raw material for paper. The method in this study is the manufacture of pulp through the alkaline method. The analysis of organoleptic properties includes surface texture, appearance, color, and degree of whiteness. The treatment in making art paper is the difference in NaOH concentration of 5%, 7%, 9%, 11% and 13%. Analysis of organoleptic properties includes surface texture, appearance, colour, and degree of whiteness. The design used in this study was a completely randomised design with 3 replications. Data were analysed using ANOVA and Duncan's test at a significant level of 0.05.. The results showed that the yield of citronella distillation waste pulp ranged from 32.53 to 34.59%. The organoleptic properties of citronella waste art paper panelists' assessment of art paper products varied greatly. Brighter colors tend to be preferred over brownish colors, the rough texture and the appearance of visible fibers make art paper more attractive. The degree of whiteness of the resulting art paper ranges from 43.39 –48.95%
Bibliometric Analysis of Food and Post-Harvest Research in Enhancingthe Integrity of Halal Food Industry Redika Ardi Kusuma; Devi Yuni Susanti; Sri Maryati; Jumeri Jumeri
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Halalness of products has been a global concern in recent years due to increasing awareness, especially in Muslim-populated countries. However, Indonesia, the country with the largest Muslim population in the world, is only ranked 5th in halal industry development. Therefore, producers and consumers are expected to have a deeper understanding of halal practices that can encourage the development of industries with halal-certified products. This paper aimed to systematically and quantitatively plot the output of scientific research on implementing food and postharvest technology to improve the integrity of the halal food industry. The research method was bibliometric analysis using VOSviewer as a mapping tool. This research has four stages: (i) collection of bibliometric data from the Scopus database, (ii) performance analysis using embedded Scopus analysis tool, (iii) data mapping using VOSviewer, and (iv) mapping data analysis. Out of 2,875, only 161 keywords from 455 articles met the analysis threshold. The results showed that the topic of meat received the most attention from 2008 to 2021, found in 84 articles with 878 total link strengths. Furthermore, one of the most cited research topics recently was related to modeling the theory of planned behavior with factors of Halal awareness, certification, food quality, promotion, and brand on the intention to purchase halal products by non-Muslim consumers, with203 citations from 2013 to 2021. In general, researchers can use this study to examine trends and directions of future research topics comprehensively
Effect of Addition of Palm Oil Empty Bunch Ash on Biogas Production from Palm Oil Mill Effluent Clinton Velly Purwanto; Wagiman Wagiman; Jumeri Jumeri
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Palm oil mill effluent (POME) and empty palm fruit bunches (EPFB) are the waste with the largest amount of capacity resulting from the processing of the palm oil industry. POMEhas a high organic content that can be used as a biogas producer. This study used POME, EFB and cow dung as ingredients to produce biogas using an anaerobic batch digester with a volume of 20 liters, where each experiment had a different material composition and the addition of a different concentration of tankos ash solution. The purpose of this study was to determine the appropriate concentration of mixing a solution of tankos ash, POME, and cow dung in an effort to increase biogas production. The results showed that from several experiments that had been carried out during 30 days of observation, the experiment that had the highest value of biogas production and methane gas revenue was the experiment with a composition of 5 liters of cow dung, 5 liters of POMEand 10 liters of tankos ash solution (1:1:2) has a biogas production value of 58,646 ml and CH4 methane gas revenue of70.1%. It was concluded that the addition of tankos ash solution can significantly increase the pH of the waste digester and can increase the amount of biogas production with a certain concentration
Sensory Analysis Of Starch Garut Utilization (Marantha arundinacea L.) As SubstituteMaterial For Wheat Flour In Making Pasta Enceng Sobari; Sulton Sabilul Haq
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Substitution food is very important today, it is due to the government's efforts to minimize dependence on imports of raw materials that cannot be provided in Indonesia and have the potential asraw materials that have nutritional content that is close to the original raw materials. The purpose of this study was to determine the influence of arrowroot starch and determine the effect of substitution of arrowroot starch on the level of favorabilityof panelists in starch levels in pasta products. The formulations used are 50% arrowroot starch and 50% wheat flour (P1), 70% arrowroot starch and 30% wheat flour (P2), 100% arrowroot starch and 0% wheat flour (P3). Observations on sensory tests consist of color, aroma, taste, texture, and starch content. Hedonic test data processing using kruskawalis test analysis and Duncan advanced assay. Starch content test data were analyzed using Analysis of Variance (ANOVA) the use of arrowroot starch as a substitution material affects fragrant and texture. Starch levels have decreased due to the processing process. The best treatment in the hedonic test process (color, fragrant, taste, texture) of arrowroot starch paste processing obtained the formulation of adding 50% starch and 50% wheat flour (P1), while in the carbohydrate test, the starch content obtained (67.80%) by the treatment of adding 100% starch and 0% wheat flour (P3).
Formulation Of SnakeheadFish (Channa striata) And Sungkai Leaf (Albertisia papuana Becc) On The Quality OfShredded Suparno Suparno; Saputera Saputera; Odi Andanu; Wijantri Kusumadati; Arby Saputra Pratama
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

This study aims to determine the effect of the formulation of shredded snakehead fish and sungkai leafon the quality of shredded to produce quality shredded. The design of this study used a non-factorial Completely Randomized Design (CRD) with 4 (four) treatments and 6 (six) repetitions, namely: P1 = 100 g snakehead fish; P2= 99 g of snakehead fish: 1.0 g of sungkai leaf powder; P3= 98 g of snakehead fish: 2.0 g of sungkai leaf powder; P4= 97 g of snakehead fish: 3.0 g of sungkai leaf powder. The results of the research on the effect of the formulation of shredded snakehead fish with the addition of sungkai leaf powder on chemical properties showed results that significantly affected ash content 47.37% -5.81%, water content 5.16% -5.66%, protein content 27.36 % -51.21%, fat content 18.06 -22.41%, antioxidant activity 47.81 -103.96 μg/ml, and hedonictests such as color 3.00 -5.44, aroma 4.16 -5 .04, taste 3.96 –5.80 while the texture has no significant effect. The treatment of the formulation of shredded snakehead fish with the addition of sungkai leaves complies with the Indonesian National Standard (SNI)
Organoleptic Propertiesof RoastCoffee Bean Based on PostharvestMethods, Temperature,and Time of Roasting Sri Wulandari; Gusmon Sidik; Odi Andanu; Ita Yustina
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Postharvest methodsand roasting processes cause changes in the biochemical composition, physical structure, and organoleptic attributes of coffee. The purpose of this study was to conduct organoleptic tests on roasted red-picked premium Robusta coffee, based on postharvest methods, roasting temperature, and roasting time to obtain the most preferred roasted coffee beans by the panelists. The research design used the Taguchi design with three factors and three levels, Postharvest methodsfactors (full wash, honey, and natural), roasting temperature (150°C, 175°C, and 200°C), and roasting time (10 minutes, 12.5 minutes and 15 minutes) so that the orthogonal array matrix L9 (33) is obtained. The hedonic test (favorability level) in the organoleptic test form consists of a scale of 1-5 rating on each assessed attribute. The panelists consisted of 64 people who were chosen randomly. Data analysis was performed using one-way ANOVA using IBM SPSS Statistics 22. The difference between the means of each treatment was continued with the DMRT test. Postharvest methods, temperature, and roasting time affected the organoleptic of roasted coffee beans, P value or small sig of 0.05 (p<0.05).The most preferred roasted coffee beans by panelist were honey posthervest method, roasting temperature of175°C, and roasting time of 15 minutes.
Preparation of Solid Soap with Lemongrass (Cymbopogon citratus) Extractby Cold Process Nafira Alfi Zaini Amrillah; Aster Rahayu; Siti Jamilatun; Nuraini Nuraini; Sely Anggi Oktavian; Nurul Isnaini
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Soap cannot be separated from human life, because soap is always needed to remove dirt that sticks to the surface of human skin. Soap has properties that can produce foam, cleanser, and is alkaline. If the alkaline properties are too high, it can cause irritation to humans which is characterized by thin peeling of the skin. So it is necessary to innovate home soaps that are safer for the skin. Lemongrass isa plant that has an antibacterial content when combined with soap. In this study, the process of making soap was carried out simply using the clod process method without heating using citronella extract as a source of antibacterial. The soap composition will be optimized in order to produce good quality soap based on pH value, free fatty acids, organoleptic tests (odor, color, hardness, softness, foam) and saponification rate. The results of this optimization show that the soap that has a good appearance and texture is a soap that has a ratio of cooking oil and olive oil of 90:10 with a total mass of 55 grams of oil and a concentration of 64.8% NaOH solution, as well as levels of free fatty acids, pH and saponification number respectively 0.33 %, 9, 18.085 mg/g.
Study of Post Harvest Changes in Fruit commodities : Banana and Orange (Storage and Packaging) Sutrisno Adi Prayitno; Sugiyati Ningrum; Domas Galih Patria; Silvy Novita Antrisna Putri; Dwi Retnaningtas Utami; Rahmad Jumadi
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Ethylene compounds are used in the post-harvest handling of horticultural products to speed up the ripening process. Suitable storage and packaging would maintain the quality of horticultural products. Horticultural products undergo further metabolism evenafter harvesting such as transpiration, respiration, maturation, andripening. To prevent the rapid deterioration of horticultural produce (physical, nutritional, and sensory), postharvest handling requires proper ethylene dosing, proper packaging, and storage of the product during handling. The aim of this research was to observe and find out the effect of the ripening stage on bananas and how to package orange fruits on changes in quality during post-harvest storage. In this research using quantitativedescriptive data which only compares the test paramters with each treatment given. The results showed that there was an influence of ethylene compounds on the ripening process of bananas on sensory characteristics, the color changed from yellow to blackish brown, the aroma became more fragrant and the sweet taste became sweet and sour; increasing the value of total suspended solids (TSS) and decreasing the weight of bananas. Plastic packaging equipped with perforated holes also affects the quality of oranges, lower orange fruit weight loss, and better sensory characteristics in texture and color compared to oranges packaged in plastic without holes. Hence, the storage of oranges fruits in air-tight conditions is not recommended due to it can make CO2 to be trapped and accumulate in the packaging which can result in the formation of water droplets or dew that affect the quality of orange fruits

Page 12 of 13 | Total Record : 124

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