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Astari Ratnaduhita
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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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RANCANG BANGUN ALAT PENGERING BUAH PINANG MENGGUNAKAN METODE PEMBAKARAN BIOMASSA: Design and Construction of Nut Dryer Using Biomass Combustion Method Muhammad Ivanto; Muhammad Taufik; Titien Pertiwi; Agil Hendrawan
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

The areca drying using the biomass burning method is one of the drying methods offered in the areca nut drying process in addition to using solar energy. So far, it is considered less effective in the drying process due to the lack of time needed up to 14 days and also very dependent on weather conditions that often change. The process of drying areca nut is very under environmental conditions where the ideal temperature in the process of drying areca nut ranges from 35oC-45oC in hot sun conditions, while using a dryer the optimal temperature is between 65oC-70oC. The betel nuts used is ripe betel nut with water content indicators above 65% while the percentage of dried betel nut is below 11% water content contained in the betel nut. The biomass burning method in this study was using firewood, husks and empty bunches. The working principle of this tool is by utilizing combustion from a pipe in the combustion chamber where the pipe temperature will rise, then air will enter through the thrust contained on the outside of the pipe, then the air temperature will rise downwards. ambient temperature then the air will enter the drying system or oven so that the drying process runs. The purpose of this research is to speed up the drying process of areca nut where the drying method takes about 14 days, while the drying time using a areca dryer explores 5-10 days so that it can save drying time. The results obtained from this drying process where the biomass burning method is divided into 3 fuels, namely firewood, husks and empty fruit bunches, the results of the drying time using biomass are 6 days with each temperature of 65°C-70°C, 55°C-60°C & 45°C-50°C and the average yield ratio of areca nut drying was 10%, 27.1%, and 29.6%. The duration and the maximum temperature achieved are strongly influenced by the quality of the fuel, the greater the residue of the fuel, the lower the maximum temperature of combustion.
PEMANFAATAN SAMPAH PLASTIK JENIS HDPE DAN PET SEBAGAI BAHAN BAKU PEMBUATAN BAHAN BAKAR MINYAK ALTERNATIF MENGGUNAKAN METODE PIROLISIS DENGAN KATALIS ZEOLIT ALAM: Utilization Of HDPE And PET Plastic Waste As Raw Materials For Manufacturing Alternative Fuel Using Pyrolysis Method With Natural Zeolite Catalyst Wahyu Kartika
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Plastic waste is still a serious environmental problem, along with economic growth and increasing population. Plastic is an inorganic material that is difficult to decompose naturally, so alternative processing is needed to reduce the volume of plastic waste. One way is to use plastic waste as a raw material for making alternative fuel oil with the pyrolysis method. This can be done because plastic is a derivative product of petroleum so it has a high calorific value like existing commercial fuels. Pyrolysis is the process of fracturing or breaking polymer chains into simpler compounds through a thermal process with, without or with little oxygen. The purpose of this study was to determine the composition of raw material weight, catalyst weight, temperature and optimal reaction time in the manufacture of alternative fuel oil from a mixture of HDPE and PET plastic waste using the pyrolysis method with the help of a natural zeolite catalyst and its quality according standards lto oil and gas. The results showed that the quality of pyrolysis oil with an optimal composition of weight of raw materials for plastic waste HDPE and PET 500 g, natural zeolite catalyst 200 g, temperature 4000C and reaction time of 30 minutes was included in the standard range of diesel oil according to iDecree and Director General Gas No. 28.K/10/DJM. T/2016, with laboratory test results for viscosity parameters 3.02 mm2/s, density 851.2 kg/m3, heating value 10,228.8 kcal/kg, boiling point 2150C and water content 288 mg/kg.
PENGARUH WAKTU EKSTRAKSI ULTRASONIK DAUN SIRIH HIJAU (Piper betle L) TERHADAP RENDEMEN dan SIFAT MIKROBA SEBAGAI ZAT TAMBAH GEL ANTISEPTIK: The Effect Of Ultrasonic Extraction Of Betel Leaves (Piper Betle L) On The Rendement And Properties Of Microbials As Additional Substances Of Antiseptic Gels Fatma Sari; Ummul Habibah Hasyim; Gema Fitriyano; Rezi Salsabila Ramadhani
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Betel leaf (Piper betle L) is a plant that is commonly found in Indonesia. It is known that green betel leaf contains ingredients that act as antiseptics consisting of cavibetol, sesquiterpenes, hydroxy kavikol, carvakrol, estagiol, terpenes, phenylpropane, tannins and eugenol methyleugenol. Essential oils which contain phenol which is one of the antibacterial substances. The purpose of this study was to determine the effect of betel leaf extract on pH and microbial properties of antiseptic gel. The initial stages of this research are the extraction process of betel leaf with 70% ethanol solvent with time variations of 5 minutes, 10 minutes, 15 minutes, 20 minutes, and 25 minutes. Furthermore, each time variation is calculated yield results. The best yield was added to the antiseptic gel then analyzed for pH and tested for its inhibitory power as an antiseptic against Staphylococcus Aureus. Based on the research results, the yield of betel leaf extract with time variables of 5, 10, 15, 20, 25 minutes in a row are: 83.47%; 83.99%; 86.48%; 86.76%; 87.34%. In pH testing the results obtained pH 5.5. In the inhibition test, the results obtained successively, namely 18.23: 19.70: 18.82: 19.98 mm.
KARAKTERISTIK FISIK EDIBLE FILM WHEY KEJU DENGAN PENAMBAHAN MINYAK ATSIRI SEREH DAPUR (Cymbopogon Citratus): Physical Characteristics of Edible Film from Whey Cheese with Lemongrass (Cymbopogon Citratus) Essential Oil Addition Maftuh Kafiya; Danar Wicaksono
Agroindustrial Technology Journal Vol. 6 No. 2 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Edible film from whey has been studied as a protector from anti-microbial attacks. This study aims to examine the physical characteristics of edible film whey with lemongrass essential oil addition as an antimicrobial, especially fungal attacks. The experiment was designed with a complete randomized design (RAL) with 3 repeats consisting of 4 treatments of lemongrass essential oil concentrations, namely control (P1), 0.1% (P2), 0.5% (P3), and 1% (P4). The results showed that the moisture content of edible film with P1, P2, and P3 treatments differed markedly from P0. Meanwhile, the soluble speed of P3 and P2 treatments significant differed with P1 and P0. The thickness of edible film from whey was increased with the addition of lemongrass essential oil concentration.
Relegitimizing Halal Food and Beverage Violations: The Role of Brand Ethical Behavior and Perceived Brand Integrity Wildan Fajar Bachtiar
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

This study investigates the relegitimization process for halal food and beverage brands following violations, emphasizing the roles of brand ethical behavior and perceived brand integrity. Using a systematic literature review of 40 relevant articles, the research highlights the challenges faced by brands in rebuilding consumer trust and ensuring compliance with Islamic dietary laws. The findings underscore that halal legitimacy extends beyond regulatory compliance, encompassing ethical transparency and adherence to religious principles, which are essential for consumer trust. The study proposes a conceptual framework illustrating how brand ethical behavior directly enhances halal legitimacy while being mediated by perceived brand integrity. This dual influence emphasizes the need for a holistic strategy, combining ethical actions with efforts to strengthen consumer perceptions of integrity. The insights presented contribute to understanding relegitimization in halal markets and provide actionable guidance for brands aiming to regain consumer confidence and maintain market competitiveness. Future research should empirically validate this framework and explore the cultural nuances influencing the relegitimization process.
Isolation and Characterization of Cellulose from Biomass: A Methodological Review Aisyah Hanifah; Riska Sumirat; Sarah Fitri Soerya; Manggar Arum Aristri
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

The isolation and characterization of cellulose from biomass have garnered increasing research interest due to cellulose’s pivotal role in supporting sustainable material innovations across various industries. This study presents a comprehensive review of recent advancements in cellulose isolation methods, including chemical, mechanical, and enzymatic techniques, emphasizing their efficiencies in yield and purity. A bibliometric analysis using VOSviewer was also conducted to map research trends, identify leading authors and institutions, and visualize keyword co-occurrence networks from publications between 2015 and early 2025. The bibliometric results revealed three major thematic clusters in cellulose research: extraction and pretreatment technologies, material characterization techniques, and structural property analysis. Publication trends indicated dynamic research developments, particularly a surge in interest following advances in green extraction technologies. Overall, this review highlights the shift towards sustainable cellulose isolation strategies, evaluating the advantages and disadvantages of various methodologies. It provides insights into the strengths and limitations of current techniques, while also outlining potential future directions for research and industrial applications.
Quality Analysis of Shampoo Based on Rosemary Essential Oil (Rosmarinus officinalis L.) Concentration Rafika Kumalasari; Amar Ma'ruf; Deni Hendarto; Helmi Haris
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Rosemary essential oil contains components such as camphor, 1,8-cineole, α-pinene, borneol, camphene, limonene, verbenone, caryophyllene, and myrcene. Rosemary oil is widely used in the cosmetics industry due to its fresh aroma and benefits in improving blood circulation, which can support hair growth. Rosemary is more commonly used as a food seasoning and fragrance ingredient, but its potential in hair care products still needs further development. This study aims to obtain the quality of shampoo with the addition of rosemary essential oil according to SNI 8860:2020, determine the most preferred formulation through a hedonic test, and identify the best formulation based on SNI and hedonic tests. The research method was carried out by adding variations in the concentration of rosemary essential oil in formulations X0 (0%), X1 (2%), X2 (4%), and X3 (6%) with two repetitions, with testing based on SNI 8860:2020 and hedonic testing using the Friedman-Conover method. The tests conducted included pH testing, determination of Total Plate Count (TPC), determination of Yeast and Mold Count (YMC), and hedonic tests with parameters such as color, aroma, texture, and comfort. The results showed that the pH values of the four formulations ranged from 6.35 to 6.55. The Total Plate Count values for all four formulations ranged from 5.426 × 10¹ to 7.319 × 10¹ CFU/ml. In the YMC test, all formulations showed negative results, indicating no yeast and mold growth. In the hedonic test, formulation X1 was the most preferred in terms of color and aroma, while formulation X3 was the most favored in terms of texture and comfort. Based on all test results, formulation X1 was concluded to be the best rosemary shampoo formulation.
Formulation of Sorghum-Based High-Protein Crackers Enriched with Wheat and Soybean Flours for Toddlers Afan Bagus Mananda; Danu Indra Wardhana; Andika Putra Setiawan; Anisa Nurina Aulia; Fina Syafia
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Various complementary food menus have been developed to support parents in selecting nutritious first foods for toddlers. These foods are commonly based on rice flour as a carbohydrate source. However, the high reliance on rice has driven diversification efforts toward alternative staples. This study explores high-protein biscuits formulated from sorghum flour and soybean flour as potential complementary foods for stunted toddlers. Sorghum provides complex carbohydrates and fiber, while soybean flour contributes high-quality plant-based protein. Five different formulations (F0–F4) were tested using a Completely Randomized Design (CRD) with two replications per treatment, each involving three sample units. The chemical properties analyzed included moisture, ash, fat, protein, and carbohydrate content. One-way ANOVA followed by Duncan's multiple range test (α = 0.05) was applied to assess significant differences. The results showed statistically significant differences (p < 0.05) among the formulas in terms of protein and fat content. Protein content ranged from 5.21% to 7.66%, and fat ranged from 7.8% to 9.55%. F3 was selected as the best formulation due to its optimal balance of nutrients, highest protein content (7.66%), and compliance with Indonesian National Standard (SNI) for biscuits. Its full nutritional profile includes 3.7% moisture, 1.52% ash, 9.55% fat, 7.66% protein, and 77.7% carbohydrates. Given that toddlers aged 1–3 years require approximately 20 g/day of protein and 1,125 kcal/day, this product can contribute meaningfully to their daily intake. Thus, sorghum–soybean biscuits demonstrate potential as nutritious complementary foods to help address protein-energy malnutrition and reduce the prevalence of stunting in toddlers. Thus, biscuits made from sorghum and soybean flour can be an alternative nutritious food supplement for toddlers. It is recommended that these crackers be further fortified with other important nutrients such as iron, zinc, and vitamin A, which also play a role in preventing stunting.
Effects of Maltodextrin on Characteristics of Calamansi Orange Peel (Citrofortunella microcarpa) as A Green Tea Flavor Devi Silsia; Bosman Sidebang; Ayu Sagita Putri Silalahi
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Calamansi orange peel contains bioactive compounds and essential oils but is often discarded as waste instead of being utilized. This research aims to determine the effect of adding maltodextrin during the drying process on the characteristics of calamansi orange peel and to assess panelists' acceptance of its use as a green tea flavoring. The study employed a Completely Randomized Design (CRD) with one factor, namely maltodextrin concentration (6%, 8%, 10%). Drying was carried out for 7 hours using an oven at 60 ⁰C. The organoleptic test was conducted by brewing 3 g of a mixture of green tea and calamansi peel powder in a 1:2 ratio in 220 ml of hot water at a temperature of 85 ⁰C for 5 minutes. The results showed that the calamansi peel powder had a moisture content of 1.41–3.41%, vitamin C content of 58.67–108.53 mg/100g, and volatile reducing substance (VRS) content of 6.5–12 meq. The highest level of panelists' preference for calamansi powder as a green tea flavoring was observed in the treatment with the addition of 10% maltodextrin, ranging from "liked" to "very liked."
Identification of Potential Consumer Segments of Smoked Tuna (Thunnus spp.) through E-commerce Tian Nur Ma&#039;rifat; Febriyani Eka Supriatin; Eko Waluyo; Arief Rahmawan
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

This study explores consumer segmentation for smoked seafood in Indonesian e-commerce, aiming to identify distinct buyer groups and their preferences. The problem lies in the limited understanding of market segmentation and the absence of smoked tuna trade through e-commerce platforms in Indonesia, despite the country's significant tuna production capacity. The research categorizes different consumer segments by analyzing key factors shaping their purchasing decisions. Data were collected from 246 respondents who had purchased smoked tuna from Prigi Beach and had prior e-commerce experience. K-means clustering analysis was applied to classify respondents into two clusters based on their demographic characteristics, behaviors, and perceptions. The study observed three key behavioral variables: Perceived Social Norm (PSN), Perceived Relative Advantage (PRA), and Perceived Health Benefit (B). Cluster 1, comprising 53% of respondents, is characterized by younger, health-conscious individuals, predominantly female, with a higher frequency of purchasing through e-commerce. They perceive e-commerce as a faster, more cost-effective option and show stronger intentions to buy smoked seafood due to its nutritional value, distinctive taste, halal certification, affordability, and convenience. In contrast, Cluster 2, accounting for 47% of respondents, has a more varied demographic and lower frequency of online purchases. The findings suggest that Cluster 1 presents a more promising target for producers. By focusing on this segment's preferences and leveraging digital platforms, businesses can optimize their marketing strategies, enhance consumer engagement, and expand market reach. These results highlight the potential of e-commerce as a transformative platform for the seafood industry, offering insights into consumer segmentation and strategic opportunities for market growth.

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