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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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Production Quality Control Analysis of Harum Manis Using the Six Sigma Method(Case Study: MSME Harum Manis, Lamongan) Moh. Ferdiansyah; Andika Yuli Heryanto
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

The Harum Maniswas a popular traditional food in the 1990s made from sugar, flour, and food coloring. MSME Harum Manis is an MSME that produces harum manis snacks that have been in production since 2012. The author's observations found that the company had problems in its production process, namely, defective products. Types of harum manis product defects are stable fracture, rough fracture, and soft looseness. This research aims to identify the factors that cause product defects, calculate the sigma value in the production harum manis products, and provide suggestions for improving the quality control of harum manis production. The research uses the six sigma method with the concept of DMAIC (define, measure. analyze, improve, and control). The sample used in each data collection is 30 kg. The defect factors for the harum manis product are the slow gulali withdrawal process, the employees being less skilled, the lack of employee training, the addition of flour needs to be more stable, and the production room is now open. The sigma level obtained from MSME Harum Manis in October was 3.4, while in November, a sigma value of 3.28 was obtained. Proposed improvements include conducting training for new and old workers on an ongoing basis, making standard operating procedures (SOP) for workers, making SOP regarding the production process in detail, and closing the production room during production
Effect of Bromelin Enzyme Concentration on Coconut Oil Quality (Cocos Nucifera) Farhan Dwi Permana; Supriyanto Supriyanto; Cahyo Indarto
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

The traditional coconut oil processing process has the disadvantage of a long extraction and heating process. The use of bromelin enzyme from pineapple can speed up the extraction process in coconut oil. The use of bromelin enzymes in addition to accelerating the extraction process can also improve the quality of the oil produced. The purpose of this study is to determine the effect of the concentration of natural bromelin enzymes that can produce good quality coconut oil. The experimental design used was a randomized design complete with treatment using natural bromelin enzyme in the oil extraction process. The enzyme concentrations used were 0%, 1%, and 1.5% later compared to conventional methods. The parameters in this study include yield, moisture content, specific gravity, viscosity and freefatty acids. The data from the study were analyzed using anova α 5% if there was an effect, further tests were carried out using DMRT α 5%. The results of this study showed that different enzyme concentrations had a significant effect on the quality of coconut oil. The analysis results showed that A3 treatment (1.5% bromelin enzyme) was the best treatment compared to other treatments with a yield of 11.00±0.28; moisture content 0.05%±0.00, specific gravity 0.97±0.02; viscosity 0.78±0.02; and free fatty acid levels of .65±0.01%
Characteristics of Modified Kimpul (Xanthosoma Sagittifolium) and Mocaf Flour Bread With Potato (Solanum tuberosum L) Sourdough Starter Ika Dyah Kumalasari; Riantika Aulia Putri; Endah Sulistiawati; Gita Indah Budiarti
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

The fiber content in flour can be increased using a physical modification method (Autoclaving-cooling). Processed food products are favored by the public to apply it to bread with the use of natural yeast (sourdough) derived from potatoes because it is high in carbohydrates and low in calories. The purpose of this study was to determine characteristics of modified kimpul (Xanthosoma sagittifolium) and mocaf flour bread with potato (Solanum tuberosum L) sourdough starter. This study was conducted using a completely randomized design (CRD) with one factor, namely the ratio of wheat flour: modified kimpul tuber: mocaf of F0 (100%T:0%K:0%M) (control); F1 (20%T:50%K:30%M); F2 (20%T:40%K:40%M); and F3 (20%T:30%K:50%M) using potato sourdough starter. Parameters analyzed were total sugar, texture (chewiness),and organoleptic test(taste, aftertaste, color, aroma, texture, and overall preference). Data collection was carried out by 25 untrained panelists. Statistical analysis of data used the One Way Analysis Of Variance (ANOVA) test with a significance level of 5%, followed by Duncan's test and percentage descriptive analysis. The results of the analysis of the total sugar test and texture (chewiness)on bread showed a significant difference and sample F1 (20%T: 50%K: 30%M) decreased the total sugar content.The results of organoleptic test showed a significant difference and the acceptability of each parameter of taste, aftertaste, color, texture, and overall preference was 70,5% according to the criteria for liking, but the aroma parameter did not show a significant difference.
A study of benefit and cost analyis of the composting andthermalde composition for organic waste management Raden Arief Firmansyah; Khoirul Hidayat
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Awareness of Indonesian people about waste management is low, specifically in organic waste management. Organic waste management is relatively easy. On the other hand, open dumping and open burningare always choices by the community or person. These techniques are not sustainable actions, for the environment, even for living things. Waste could be managed sustainably, i.e., composting and thermal decomposition (pyrolisis). Composting produces organic fertilizer that is saleable and profitable. Thermal decomposition (pyrolysis) potentially have three product, bio-oil, bio-char, and syngas. These products are marketable and promising too. This research aims to study the potential application of composting and thermal decomposition technology on a small-neighborhood scale based on cost-benefit analysis.The study used benefit-cost analyis. Data is collected by literature study, from national and internasional journal, law product and govermnet policies.This study was occupied to one of the urban village in Pamekasan Sub-district, Pamekasan Regency. The study resulted that composting required more areathan pyrolisis. It is a constraint criteria to consider applying composting method in Tempat PengolahanSampah Reduce, Reuse, Recycle (TPS 3R).Sosial cost green house gas (GHG) was the biggest component that contributed to total costabout 95.56%. Meanwhile, in total benefit, benefit sale of product solid waste treatment was the biggestat 80.80%. Pyrolisis was more feasible than composting based on Benefit Cost Ratio (BCR)value. The composting duration was the limitation factor that affect BCR value negative (less than 1). It indicated to sustainabilty running, TPS 3R should be subsidize on investment andoperational cost.To achieve maximal benefit, composting should applied in household level. Sharing responsibilities between household level and TPS 3R management about percetage of processing organic waste should be implemented. It could level out household participation on solid waste management.

Page 13 of 13 | Total Record : 124

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