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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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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
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Designing Coconut Biscuit Packaging Using the Kansei Engineering Method Zahira Ersa Luna; Chintya Dwi Rahmawati; Alfa Giffari Kautsar; Novi Purnama Sari
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Coconut biscuits are one of the snacks favoured by the Indonesian people. The current coconut biscuits packaging has several shortcomings, namely that the opened biscuits cannot be resealed because they do not have a cover, so bacteria easily contaminate the contents of the product, require additional containers to store the product so that it is difficult to store, the packaging material only uses plastic which causes the product to be easily destroyed, and the product is quickly scattered when the packaging is opened. Therefore, this study aims to determine the design concept for coconut biscuit packaging that aligns with consumer priorities. The coconut biscuit packaging design concept was planned using the Kansei Engineering method with the Principal Component Analysis (PCA) supporting method. The Kansei words obtained were 47 words. The results of the packaging concept obtained were one Principal Component (PC) with the most significant standard deviation on PC 1 with a value of 7.5565, so it can be concluded that the optimal packaging concept is ergonomic and complex.
Strategies for Enhancing Supply Chain Efficiency in the Agricultural Sector Through the Implementation of the SCOR Racetrack Method Khoerun Nisa Safitri; Asrul Fole; Nurul Aini; Palmadi Putri Surya Negara
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Supply chain efficiency in the agricultural sector is a key factor in enhancing productivity and competitiveness. This study aims to analyze strategies for improving supply chain efficiency through the implementation of the SCOR Racetrack method using a quantitative and descriptive approach. Data were collected through surveys and interviews with 150 respondents, consisting of farmers, distributors, and retailers in several agricultural regions in Indonesia. The analysis was conducted using Quantitative Method with Descriptive and Analytical Design methods and supply chain efficiency. The results indicate that the SCOR Racetrack method can improve operational efficiency by 30%, reduce delivery cycle time by 25%, and increase customer satisfaction by up to 40%. The implementation of digital technology in the supply chain contributes to an efficiency increase of 50.9%, while logistics costs decreased by 28% and product damage rates were reduced by 41.6%. Regional analysis shows that South Sulawesi exhibits the highest efficiency level, while West Sumatra still faces challenges in distribution optimization. Key factors influencing the success of implementation include collaboration among stakeholders, adoption of information technology, and enhancement of human resource capabilities. Thus, this study emphasizes that the SCOR Racetrack method can serve as a strategic solution in building a more efficient, sustainable, and competitive agricultural supply chain. Recommendations for future research include the development of an adaptive model based on artificial intelligence to improve demand forecasting and inventory management in the agricultural sector.
Business Development Strategy for Coffee Agroindustry Using Analytical Hierarchy Process and Quantitative Strategic Planning Matrix Methods Liasanta Tarigan; Devi Maulida Rahmah
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Coffee is one of Indonesia's leading commodities, particularly in West Java. However, smallholder coffee enterprises such as Koffie Tandjoeng and Kopi Buhoen in Sumedang face several challenges, including decreased production due to climate factors, competition for raw materials, and limited marketing strategies. This study aims to formulate development strategies for smallholder coffee businesses by using the SWOT method to identify internal strengths and weaknesses, as well as external opportunities and threats, and the AHP and QSPM methods to determine the most appropriate strategies. The results show that the main strategy for Koffie Tandjoeng is to develop premium products and expand into the hotel and restaurant sectors. Meanwhile, Kopi Buhoen is advised to strengthen partnerships to ensure a stable supply of raw materials. The implementation of these strategies is expected to enhance the competitiveness and sustainability of smallholder coffee businesses in Sumedang.
Optimizing Ergonomic Evaluation of Heavy Workload in Coffee Roasting to Reduce Operator Injury Risks: A Case Study using Cardiovascular Load, Rula, And Reba Methods Yudha Arya Koeswara; Devi Maulida Rahmah
Agroindustrial Technology Journal Vol. 9 No. 1 (2025): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Coffee production in Indonesia continues to grow along with the increasing demand for specialty coffee. One of the crucial stages in coffee processing is the roasting process, which requires close attention to the physical load and work posture of workers. This study evaluates the ergonomic risks associated with the coffee roasting process at Kedai Koffie Tandjoeng, a small-scale coffee business in Sumedang, Indonesia. Despite operating since 2015, the roasting process had never undergone a structured ergonomic assessment, even though the operator reported frequent discomfort, especially in the upper limbs and lower back. To assess these risks, this study used a combination of Cardiovascular Load (CVL), Rapid Upper Limb Assessment (RULA), and Rapid Entire Body Assessment (REBA) methods. The CVL result of 39.14% indicated a light to moderate physical workload, suggesting the need for workload management to prevent long-term fatigue. The RULA score of 5 and REBA score of 4 revealed moderate ergonomic risks, particularly in the upper arms and wrists during the lifting and pouring stages. Based on these findings, four recommendations were proposed: ergonomic training, the use of assistive tools (e.g., step stools), structured rest periods, and workstation layout adjustments. This study contributes to ergonomic research in the context of micro and small enterprises by applying an integrated assessment approach to a previously unassessed but physically demanding process. The results provide a practical foundation for future ergonomic interventions to reduce injury risks in small-scale coffee production environments.
ANALISIS PROSES PENYEMBELIHAN AYAM BERDASARKAN HALAL ASSURANCE SYSTEM (HAS) 23103 (STUDI KASUS RUMAH POTONG AYAM D’JABUNG PONOROGO): Analysis Of Chicken Slapping Process Based On Halal Assurance System (HAS) 23103 (A Case Study Of Chicken House (RPA) In Jabung Ponorogo) Devi Urianty Miftahul Rohmah; Arief Rahmawan; Yusuf Wahyu Saputra
Agroindustrial Technology Journal Vol. 6 No. 1 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

RPA D’Jabung Ponorogo is one of the slaughterhouse that sells poultry slaughtering service and also sells the main ingredient of chicken meat. The importance of halal certification that can be obtained will make RPA D’Jabung continue and still pay attention to the halal policy and can carry out the commitments that have been established. The method used in analyzing food halal in this business is the Halal Assurance System (HAS) 23103 about slaughterhouse. This research aims to assess the results of the slaughtering chicken RPA D’Jabung Ponorogo. The date obtained is analyzed descriptively. The results of the study were seen that the slaughtering of chicken in RPA D’Jabung had adopted the slaughtering process according to Islamic law. In the future RPA D’Jabung can register its business in order to be certified halal and become the only RPA that has been standardized and certified by LPPOM MUI in Ponorogo Regency. In its running effort, RPA D’Jabung under the leadership of Mr. Herman Subyan had his own policy in management and remained steadfast in the halal principle. The observations made at RPA D’Jabung Ponorogo showed that the implementation of the halal assurance system was relatively good. It is evidenced by the application of the process in accordance with HAS 23103. Observation of the 11 aspects of the halal in the manual of SJH slaughterhouse chicken HAS 23103 which meets 11 aspects, among others: (1) halal policy, and (2) materials.
ANALISIS DAN DESAIN SISTEM PRODUKSI SERAT PUTIH MENGGUNAKAN LIMBAH PADAT SABUT KELAPA SAWIT (PALM PRESS FIBRE): Analysis and Design of White Fiber Production System Using Palm Oil Solid Waste (Palm Press Fiber) Wilda Harlia Devita; Rafika Ratik Srimurni
Agroindustrial Technology Journal Vol. 6 No. 1 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

An effort to assist management in planning and making decisions regarding the optimal allocation require design and system analysis and formulation. Based on these conditions, it is necessary to analyze and plan a white fiber production system using solid waste of palm press fibre. The purpose of this paper is to create a design and system for producing white fiber using solid waste of palm oil (palm press fiber) and optimizing the productivity of white fiber by minimizing costs. The method used in making designs and systems is by developing systems, namely system analysis, system design, system implementation using the sybase power designer software and the optimal solution determination technique used is the simplex method processed using WinQSB software. The results of the system design are implemented successfully and the results of the model logic verification are correct. In the formulation of cost minimization has been obtained minimizing production costs by immersing 90 minutes for optimal productivity. Therefore, the results of the analysis that has been carried out to maximize the income of the production company, the production process is carried out for 630 minutes at a production cost of IDR 59,610,000 with a production capacity of 1000 kg.
FORMULASI SABUN CUCI TANGAN CAIR DENGAN KOMBINASI EKSTRAK KOPI ROBUSTA (Coffea Canephora) NGEBEL PONOROGO: Formulation of Liquid Hand Wash Soap with The Addition of Robusta Coffee Extract (Coffea Canephora) Ngebel Ponorogo Wendianing Putri Luketsi; Akbar Harun Wicaksono; Devi Urianty Miftahul Rohmah
Agroindustrial Technology Journal Vol. 6 No. 1 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Robusta coffee contains antiseptic substances, namely caffeine, phenols and volatile acids. Caffeine has an important role in the development of immune resistance, while the phenol content has been verified to have bacteriostatic and bactericidal properties as an antiseptic, virus, and fungus. Volatile acids have activities that increase the inhibition of bacterial growth. The purpose of this study was to determine the formulation of antiseptic liquid hand soap from Ngebel Ponorogo robusta coffee (Coffea canephora) extract. This research method used was an experimental design (true experimental laboratory), with a completely randomized design (CRD) and theoretically analyzed including; organoleptic test with criteria (color, texture, aroma and foam), pH, and free alkali and statistically analyzed using software data processing with One-way ANOVA method with 95% significance (α= 0.05). The results revealed that the best formulation for organoleptic testing was F3 with a concentration of 18%, according to the results on the formulation antiseptic handwash soap Robusta Coffee (C.canephora) extract. The best result for free alkali test was F3 with a result of 0.00196. However, it failed to fulfill Indonesian Standard of liquid hand wash soap SNI 2588:2017
ANALISIS HALAL SUPPLY CHAIN MANAGEMENT PADA PRODUK FROZEN FOOD SOSIS (STUDI KASUS DI PAWONE BU WUNI PONOROGO): Analysis Of Halal Supply Chain ​​Management On Frozen Food Sausage Products (Case Study In Pawone Bu Wuni Ponorogo) Devi Urianty Miftahul Rohmah; Muhammad Nur Kholis; Abdillah Hafidz
Agroindustrial Technology Journal Vol. 6 No. 1 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

The average growth of the food and beverage market in 2013-2017 is predicted to be above 10%, while frozen food products they are predicted to grow to 16.6%. The purpose of this study was to analyze the activities of each stakeholder related to Pawone Bu Wuni using the SCOR method and the halal supply chain of sausage products in Pawone Bu Wuni. The sausage,raw material used is a raw material that is classified as a material that has a fairly high risk because it uses chicken meat as its basic ingredient and has a fairly high selling value. The raw material for chicken meat used is obtained from the RPA (chicken slaughterhouse) which needs to be reviewed regarding the implementation of a halal assurance system for chicken slaughterhouses that uses 11 halal manual criteria that have been set by MUI. The SCOR method is used to analyze every stakeholder activity that is directly related to Mrs. Wuni, so that the flow pattern of the halal supply chain can be described through the SCOR method and the Halal Assurance System (SJH). Flow Pattern of Halal Supply Chain Sausage Products supplier, manufacturer, retailer, RPA Siantrah stakeholder activities: plan, source, make, deliver, Pawone Bu Wuni plan, source, make, deliver, return, IKM Mart: plan, source, deliver, return. Halal supply chain analysis of RPA Siantrah Ponorogo's assessment with a "B" value, Pawone buy wines assessment with a "B" value.
MINUMAN SERBUK INSTAN DARI KULIT BUAH NAGA DENGAN FORMULASI ASAM DAN BASA YANG BERBEDA: Instant Powder Drink from Dragon Fruit Peel with Different Formulation of Acid and Base Lasmini Yati; Arinda Dwi Safitri; Deni Aji Saputra; Iffah Muflihati; Sari Suhendriani
Agroindustrial Technology Journal Vol. 6 No. 1 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Dragon fruit peel is one of the wastes that has not been widely used. Instant powder drink is one of the products of choice because it is more practical to consume. The utilization of dragon fruit peel waste into instant powder drinks can be an innovation in food processing. This study aims to determine the effect of differences in the amount of citric acid and sodium bicarbonate on the characteristics of dragon instant powder drink from dragon fruit peel. The experimental design used was a completely randomized design with a comparison of acid (citric acid) and base (sodium bicarbonate) treatment. The results showed that the use of acids and bases did not affect the water content and the panelists' preference for the product. The lower the amount of acid will decrease the dissolution time and increase the solubility percentage. The difference in the amount of citric acid and sodium bicarbonate affects the intensity of the sour taste produced but has no effect on other sensory properties.
PENGARUH VARIASI MASSA STEARIN DAN MINYAK JELANTAH HASIL PENJERNIHAN DENGAN KARBON AKTIF TERHADAP KUALITAS LILIN: The Effect of Variations of Stearin Mass and Used Cooking Oil From Purification with Activated Carbon on the Quality of The Candle Siti Jamilatun; Ikko Nirwana Luthfiani; Dita Permata Putri; Joko Pitoyo; Aster Rahayu
Agroindustrial Technology Journal Vol. 6 No. 1 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Cooking oil is vegetable oil that has been purified and can be used as foodstuff. Consumption of cooking oil is used as a medium for frying foodstuff, to add flavor and to form texture in bread making. Cooking oil that has been used repeatedly or commonly known as used cooking oil has a very bad impact on our body and will pollute the environment if it is not managed properly. Candles are made of paraffin, melt easily when heated, and can be used as a light source. For making candles, a chemical is added, namely stearin. The function of this stearin is to give shape for candles because stearin will solidify once it cools. The presence of palmitic acid and stearic acid contained in stearin causes stearin to be in a solid state at room temperature. The study was conducted using 400 ml of used cooking oil which was then clarified with variations in the mass of activated carbon as much as 40, 80, and 120 grams. The clarified oil will then be analyzed for its absorbance value using a spectrophotometer UV/VIS, then it will become a wax with the addition of variations in the mass of stearin as much as 50, 75, and 100 grams. The resulting candle will be tested which includes hardness, organoleptic test, flame test, and flame resistance of the candle.

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