cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Astari Ratnaduhita
Contact Email
editor.atj@unida.gontor.ac.id
Phone
+6285766890141
Journal Mail Official
editor.atj@unida.gontor.ac.id
Editorial Address
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.
Location
Kab. ponorogo,
Jawa timur
INDONESIA
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
 1   2   3   4   5 
ANALISIS PENERAPAN PRODUKSI BERSIH PADA INDUSTRI MINUMAN NATA DE COCO: Analysis of the Application of Clean Production in The Nata De Coco Beverage Industry Reskiati Wiradhika Anwar; Rafika Ratik Srimurni; Wilda Harlia Devita; Dina Yuliasty Lamefa
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The nata de coco beverage processing process produces waste trash in the form of liquid and solid, which is if not properly handled, it can pollute the environment. Proper handling is requires to manage the waste so that it not only lowers the negative impact it has on the environment, but also has a beneficial impact on profit. Cleaner production is an option solution for achieving an environmentally sustainable industry by increasing productivity, maximizing the use of raw resources and reducing waste. In this research, an analysis of the implementation of cleaner production in the nata de coco beverage industry in Bogor City was conducted in numerous stages, including: preparation, planning and organization, process identification, feasibility evaluation, and determination of alternative strategies. Which purpose is to be able to make recommendations in the implementation of cleaner production for industries that are utilized and gain profit on it. From this research, it can be concluded that the underlying aspect is the technical factor from the housekeeping side, which covers the arrangement and preparation of the production flow starting from the purchasing and distribution of raw materials to the technical allocation of products. Handling waste that has gone unnoticed is also a problem in order to improve the cleanliness of the industrial site.
AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SIFAT SENSORIS STIK BUAH NAGA MERAH (Hylocereus polyrhizus): Antioxidant Activity, Physical Properties and Sensory Properties of Red Dragon Fruit Sticks (Hylocereus Polyrhizus) Farid Musyofa; Supriyanto Supriyanto; Muhammad Fuad Fauzul Mu'tamar
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Red dragon fruit ((Hylocereus polyrhizus)) contains carotene and flavonoid compounds which are antioxidants that are good for the body to consume to help neutralize free radicals that attack body cells. One of the problems with dragon fruit is the high stock of dragon fruit during the harvest but consumer demand is relatively fixed so that the price of dragon fruit is decreasing. Dragon fruit can be processed into a variety of delicious foods and has high nutrition. The purpose of this study was to determine antioxidant activity, physical properties and sensoric properties of red dragon fruit. The experimental design used was a factorial completely randomized design. The factor I is the concentration of dragon fruit (0%, 15% and 30%) while factor II is the frying temperature (150oC and 160oC). The results of this study showed that the treatment of dragon fruit variations had a significant effect on antioxidant activity, sensory aroma, color, texture, taste and overall dragon fruit sticks. The best formulation based on sensory tests was obtained at 30% dragon fruit concentration treatment with a frying temperature of 160oC. Its antioxidant content is 0.946%, water content is 3.83%, hardness is 3699.7 kgf and cohesiveness is 0.17910 kgf.
ANALISIS KELAYAKAN PENGEMBANGAN USAHA NATA DE COCO PADA CV AMARTA KECAMATAN KEMPAS KABUPATEN INDRAGIRI HILIR: Feasibility Analysis of Nata De Coco Business Development on CV Amarta Kempas Subdistrict Indragiri Hilir District Putri Wahyuni; Fajar Restuhadi; Vonny Setaries Johan
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Nata de coco is a food product made from coconut water. Nata de coco processing business has the potential to be developed because it can utilize coconut processing by-products. CV Amarta is one of the industries where coconut flesh is processed into copra and coconut water as a secondary yield. CV Amarta will develop a coconut business by establishing a nata de coco processing business. Setting nata de coco business needs to do a feasibility analysis of business development as a consideration in making decisions regarding the possibility of the success of a business idea. This research aims to analyze the feasibility of developing a nata de coco business at CV Amarta in terms of financial and non-financial aspects so that it can be declared feasible or infeasible. The research methods are to analyze the non-financial aspects of the market, technical, management, legal, and environmental described as descriptive and analyzed financial aspects based on investment criteria such as BEP, NPV, IRR, B/C ratio, payback period, and sensitivity analysis. The nata de coco business development at CV Amarta is feasible in terms of non-financial and financial aspects with the results of BEP 528.176 units, BEP acquisition of Rp 1.056.352.623, the value of NPV is Rp 166.216.342, IRR 16%, payback period 4,7 years, and B/C ratio 1,10. The sensitivity analysis shows this business development is sensitive, with a 5% decrease in selling price and a 5% increase in variable cost.
SIFAT FISIK DAN MEKANIK BIOPLASTIK DARI PATI KULIT PISANG AMBON (Musa paradisiacal) DENGAN PLASTICIZER SORBITOL: Physical And Mechanical Properties of Bioplastic From Ambon Banana Skin Starch with Sorbitol Plasticizer Endo Pebri Dani Putra; Elfa Susanti Thamrin
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Bioplastic is a solution to the large amount of plastic waste that causes problems for our environment today because it is difficult to degrade in nature. Bioplastic is a type of environmentally friendly plastic that can be decomposed naturally and made from renewable resources. The purpose of this study was to analyze the characteristics of the bioplastic film produced from Ambon banana peel starch and to obtain the best concentration of Ambon banana peel starch (Musa paradisiacal) to produce bioplastic films with sorbitol plasticizer. The method used in the manufacture of bioplastics is the solution casting method. The analysis carried out on the bioplastic film is physical properties in the form of measuring thickness, density, water absorption, and mechanical properties; tensile strength test, percent elongation, and Young's modulus. The results of the analysis of the data obtained indicate that the characteristics of the bioplastic films produced with different starch concentrations affect the thickness, density, water absorption, tensile strength, and Young's modulus. The best treatment based on the mechanical properties of the bioplastic film was the addition of 1 g of Ambon banana peel starch. The characteristics of Ambon banana starch bioplastic film with a thickness value of 0.31 mm, density 0.69 m/g3, 6.71% water absorption, 38.26 MPa tensile strength, 16.67% elongation percent, and 229.54 MPa young's modulus.
KAJIAN PEMBUATAN MASKER WAJAH ORGANIK DARI CAMPURAN AMPAS KOPI, AMPAS TEH HIJAU, KUNYIT DAN TEPUNG BERAS: The Face Mask Formulation Is Made from A Mixture of Coffee Residues, Green Tea, Turmeric, And Rice Flour Ferdi Yudanto; Dea Agustina; Mulan Antikasari Romadloni; Muhammad Fuad Fauzul Mu'tamar
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Currently, there is an increase in the culture of drinking coffee in Indonesia, especially among teenagers. The rise in coffee consumption also increases the number of coffee residues. Coffee grounds are usually thrown away, even though there are still nutrients beneficial for skin health. This study aims to examine the manufacture of organic face masks from a mixture of coffee grounds, green tea, turmeric, and rice flour which contain compounds beneficial for beauty. Face masks are beauty products that are used to treat facial health. In this study, masks were made with only one formulation, namely 50% coffee grounds, 20% rice flour, 20% turmeric, and 10% green tea powder. The test parameters in this study were pH, drying time, and organoleptic tests for aroma, color, texture, and overall preference. The results showed a pH value of 7.1, under the SNI range. The time for the coffee grounds mixture to dry is ±11 minutes. The average value of the overall preference test is 6.5, which means the panelists quite like it. This study proves that the face mask from the mixture of coffee residues follows the characteristics of the face mask innovator products on the market and is under SNI.
DESAIN MITIGASI RISIKO MENGGUNAKAN HOUSE OF RISK PADA PROSES RANTAI PASOK GARAM OLAHAN (Case Study: PT. Garam Unit Camplong): Risk Mitigation Design Using House of Risk in Processed Salt Supply Chain Process (Case Study: PT. Garam Unit Camplong) Anang Siswanto; Johan Alfian Pradana; Saiful Rowi; Venus Khatta Salsabillah; Sindy N M Haristanti; Rudy Kurniawan; Evi Yuliawati; Khoirul Hidayat
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The supply chain cannot be separated from the activities of manufacturing and service activities. The very dynamic development proves that the emergence of various risks that have the opportunity to hinder the supply chain process itself. The design that will be achieved is risk mitigation using a house of risk in processed salt products. The procedures we use lead to the house of risk I and the house of risk II with the achievement of preventive action. The findings obtained are responses by mapping position repositioning based on background, training as a science development, work assignments according to detailed equipment analysis and recapitulation, replacement of parts that have the potential to hinder the production process and monitoring of estimated repair times in total productive maintenance. The importance of risk to supply chains requires better development and mitigation. This is the lowest level key to consistently achieving supply chain processes in accordance with the expectations of the users involved.
PERBANDINGAN KARAKTERISTIK DONAT DENGAN PENAMBAHAN TEPUNG TULANG IKAN: The comparison of the Characteristics of Donuts with the Addition of Fishbone Flour Nike Poppy Purwatti; Elly Masliha; Listiana Pratiwi; Iffah Muflihati; Sari Suhendriani; Rizky Muliani Dwi Ujianti
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Fish bones can be processed into flour and applied to food products due to their high nutritional content and can be used in food. Diversification is done through the use of fish bone flour on donuts. The purpose of this study was to compare the characteristics of donuts added with various types of fish bone flour. The experimental design used was a completely randomized design (CRD) with 3 different types of fish bone flour: catfish bone flour, milkfish bone flour, and tuna fish bone flour. The analysis carried out in this study was the analysis of water content, ash content, color, swellability, and organoleptic (descriptive and hedonic tests). The results of color analysis showed that the color of the donut closest to the control was the donut with the addition of catfish bone flour. Donuts with the addition of catfish bone flour had the swellability value that was closest to the control. The water content of the donut with the addition of tuna bone flour produced has a water content value that is closest to the control. The value of the ash content of the donut that is closest to the control is the value of the ash content of the donut with the addition of milkfish bone flour. The results of the descriptive test showed that the order closest to the control was donuts with the addition of catfish bone flour, donuts with the addition of milkfish bone flour and donuts with the addition of tuna fish bone flour. The hedonic test showed that the most preferred donuts by the panelists were donuts with the addition of catfish bone flour.
PERENCANAAN BISNIS INDUSTRI TEPUNG GLUKOMANAN PORANG (Amorphophallus oncophyllus): Industrial Planning of Porang Glucomannan Flour (Amorphophallus oncophyllus) Kevin Tanjung; Didik Purwadi; Eni Harmayani
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The Cultivation and production of Porang in Indonesia are abundant. however, most of the results are exports, Porang should be used alone to make glucomannan flour. The output of glucomannan flour in Indonesia is still in the development stage, and most of it is still on a laboratory scale to develop Porang. Glucomannan flour is to increase the scale of production to be more significant. This study analyzes whether the glucomannan flour industry is technically, financially, and marketing feasible if established in Indonesia. The results showed that from a technical and technological perspective, the production process of porang tubers to become glucomannan flour was feasible because there were already standards for equipment, material use, and production at a laboratory scale. Financial analysis will be viable if the IRR, NPV, PI, and PP calculation results meet their respective criteria. Market and marketing analysis are feasible if a product has an opportunity for its market. The market and marketing analysis using the STP method shows that glucomannan flour can use segmenting to be developed into targeting, which then gets the product's image by positioning.
EVALUASI PENERAPAN CARA PRODUKSI PANGAN OLAHAN YANG BAIK (CPPOB) DI LIVIA CATERING YOGYAKARTA: Evaluation of The Application of Good Manufacturing Practices (GMP) at Livia Catering Yogyakarta Citra Mutiara Putri; Ika Dyah Kumalasari
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Food safety is very important to prevent foodborne illness. Because safe, quality, and minimally contaminated food can be realized by the food industry with good processing and clean environmental management. In small industries such as catering, it is often inconsistent with implementing good food processing methods and ensuring food quality and safety. Data was collected through interviews, observations, and documentation, as well as filling out a checksheet based on the Regulation of the Minister of Industry of the Republic of Indonesia No. 75/MIND/PER/2010, then analyzed using fishbone diagrams. Based on the results of the analysis, it can be seen that there are deviations in the GMP in 7 of the 18 aspects. The deviation consists of aspects of the building and production space; sanitation facilities; the final product; laboratory; employees; maintenance and sanitation programs; and implementation of these guidelines. From these 7 aspects, it is known that there are 12 discrepancies with a percentage of 15.7%. Appropriate aspects include production locations and sites, machinery and equipment, materials, process control, packaging, labeling, storage, transportation, documentation and record keeping, employee training, and product recalls. The resulting percentage from the suitability aspect is 84%. People, procedures, and facilities are obstacles that hinder the implementation of GMP.
ANALISIS PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI ORIFLAKES DI PT SERELIA PRIMA NUTRISIA, YOGYAKARTA: Analysis the Application of Hazard Analysis Critical Control Point (HACCP) in The Oriflakes Production at PT Serelia Prima Nutrisia, Yogyakarta Anim Mafaza; Ika Dyah Kumalasari
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

PT Serelia Prima Nutrition is a food industry that makes cereals with arrowroot starch as raw material, so it is necessary to apply the HACCP system to ensure food quality and safety in the food industry. Because HACCP is a system that can control a hazard, so it can guarantee the safety of a product. This study was conducted to determine the use of HACCP and detect CCP in arrowroot cereal production at PT Serelia Prima Nutrition. This qualitative study collects data through direct observation and interviews with Quality Control personnel, as well as literature study. The results showed that there were five critical control points (CCP) in the milling, curing, mixing, weighing, and packing processes. during the mixing phase. The implementation of HACCP (Hazard Analysis Critical Control Point) in cereal production at PT Serelia Prima Nutrition has been running smoothly with documentation and records, such as monitoring forms for each stage of the process.

Page 3 of 11 | Total Record : 101

 1   2   3   4   5 

Filter by Year

2020 2026


Reset
Filter By Issues
All Issue Vol. 10 No. 1 (2026): Agroindustrial Technology Journal [ATJ] Vol. 9 No. 2 (2025): Agroindustrial Technology Journal [ATJ] Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ] Vol. 8 No. 2 (2024): Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ] Vol. 6 No. 1 (2022): Agroindustrial Technology Journal [ATJ] Vol. 5 No. 2 (2021): Agroindustrial Technology Journal Vol. 5 No. 1 (2021): Agroindustrial Technology Journal Vol. 4 No. 2 (2020): Agroindustrial Technology Journal Vol. 4 No. 1 (2020): Agroindustrial Technology Journal More Issue