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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 101 Documents
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STRATEGI MITIGASI RISIKO DALAM RANTAI PASOK PRODUKSI SAYURAN ORGANIK DARI ASPEK EKONOMI BERBASIS PENDEKATAN HOR: Risk Mitigation Strategy in The Supply Chain of Organic Vegetable Production from Economic Aspects Based on A HOR Approach Anindita Rahmalia Putri
Agroindustrial Technology Journal Vol. 6 No. 1 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

Awareness of healthy food consumption has pushed the organic farming supply chain to further increase its productivity. This is not in line with the dynamic conditions of the organic farming supply chain. Dynamic conditions such as climate uncertainty, pest intervention to fluctuating market demand sometimes become obstacles for supply chain actors. In the organic farming supply chain, the production of organic vegetables poses the greatest risk and can disrupt the flow of products to consumers. These obstacles will directly cause losses for farmers. So to minimize these obstacles, a risk mitigation strategy design is needed. This study aims to design appropriate risk mitigation strategies in organic vegetable production. The research located in D.I Yogyakarta took respondent data consisting of farmers, CV owners, employees and experts in the field of organic agriculture. The focus of this research is the design of risk mitigation strategies from the economic aspect using the House of Risk (HOR) method on the production of organic vegetables from the organic farming supply chain. The results show that the source of risk that has the largest aggregate value is an uncertain climate with a value of 1701. And to minimize the potential for these risks, there are 12 mitigation strategies that can be applied. The risk mitigation strategy that has the highest rating with a value of 14850 is the existence of crop management that regulates the planting time between plants.
PENGARUH TIPE BIOMASSA PADA PRODUK PIROLISSI: A REVIEW: Effect of Biomass Types on Products of Pyrolysis: A Review Nur Aini; Siti Jamilatun; Joko Pitoyo
Agroindustrial Technology Journal Vol. 6 No. 1 (2022): Agroindustrial Technology Journal [ATJ]
Publisher : Universitas Darussalam Gontor

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Abstract

The exploitation of fossil energy causes non-renewable reserves to dwindle and causes global warming; climate change endangers living things. Energy sources from the second generation, namely lignocellulosic-based biomass, provide development opportunities, not interfere with food reserves, and are easy to cultivate. One technology that is feasible to use to treat lignocellulosic biomass is pyrolysis. Pyrolysis can convert lignocellulosic biomass (including lignin, cellulose, and hemicellulose) into solid, liquid, and gaseous. The pyrolysis mechanism by thermal decomposition goes through several stages, namely charcoal formation, depolymerization, fragmentation, and other secondary reactions. This paper provides insight into the pyrolysis of lignocellulose and its by product. Several parameters, equivalent to reaction environment, temperature, residence time, and heating rate, considerably have an effect on the pyrolysis process. The results of the pyrolysis of various biomass with certain operating conditions obtained yields/products in the form of Bio-oil, Gas and Bio-char with different percentages depending on the treatment.
ENHANCING NUTRITIONAL VALUE: IRON –RICH CHIPS WITH MORINGA, MOCAF ANDMILKFISH FOR ANEMIA PREVENTION Sutrisno Adi Prayitno; Sugiyati Ningrum; Silvy Novita Antrisna Putri
Agroindustrial Technology Journal Vol. 8 No. 2 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

The study aimed toproduce functional food products in the form of chips with sufficient iron (Fe) content and macronutrient content (carbohydrate, fat and protein content) which has the potential to prevent anaemia for girl’s teenager. This research used a Completely Randomized Design (CRD) method with three replications with several treatments including P1 as control (without moringa and milkfish, 100% wheat); P2 (1% moringa, 20% mocaf, 79% milkfish); P3 (3% moringa, 20% mocaf, 77% milkfish); and P4 (5% moringa, 20% mocaf, 75% milkfish). The resulting product was analyzed for iron (Fe) and macronutrient content such as carbohydrates, fat and protein. The data obtained was analyzed using SPSS for Windows version 25 software using a confidence level of 95% (α<5%) followed by a different test using DMRT (Duncan multiple range test). The results of ANOVA showed that a sig value <5% (0.000<0.05), showed that the substitute materials used have an influence on the levels of iron, protein, fat and carbohydrates. The iron in the product makes it possible to stimulate the prevention of anaemia in girl’s teenager. Besides, it was also supported by the presence of protein compounds on the substituted chips. The highest Fe value was 5.75 ppm, protein was 13.21%, fat was 5.21% and carbohydrates were 78.24%. Based on these parameters, P4 was the form of treatment that provides the best results, namely with a formulation of 5 grams of moringa, 20 grams of mocaf, and 75 grams of milkfish.
The Potential of Subang Pineapple Peel Waste as Biovinegar Desy Triastuti; Fitri Suciati; Devry Pramesti Putri
Agroindustrial Technology Journal Vol. 8 No. 2 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Pineapple peel waste remains from processing contain carbohydrates and bioactive components that potentially can be used to become biovinegar. Concentration of yeast and fermentation time could affect the characteristics of biovinegar. This research aimed to find out the influence of yeast concentration and fermentation time on the characteristics of pineapple peel biovinegar from the Jalancagak region, Subang. This research used a Complete Random Design with two factors, with yeast concentration (1%, 2%, and 3%) and fermentation time (2, 4, 6, and 8 weeks) through analysis of biovinegar characteristics (pH, total dissolved solids, total titratable acid, and alcohol content). The data were analyzed with variance analysis and DMRT if it was significantly different from the level 5% error. The results showed that the concentration of yeast had a real effect on pH, total dissolved solids, total titrated acid, and alcohol. Fermentation time had a significant effect on total titrated acid and biovinegar alcohol content. The best treatment was obtained in the treatment of adding yeast as much as 3% and fermentation time of 8 weeks with TAT value of 1,21, pH value of 4.5, TPT of 2.60, and alcohol level of 4.67%
Optimization of Marketing Mix to Increase the Competitiveness of Savira Frozen Food in the Local Market Agustin Rani Nurfadila; Arief Rahmawan; Palmadi Putri Surya Negara; Bayu Wahyudi; Much. Taufik Ardani
Agroindustrial Technology Journal Vol. 8 No. 2 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Frozen food is a product that is frozen to extend its shelf life. Currently, this product is in demand by many people. This study aims to identify the marketing mix of Savira Frozen Food and analyze internal and external factors in its business development strategy. The methods used are qualitative surveys and direct interviews with business owners to obtain qualitative data on the business and analyzed using SWOT. Based on the results of the study, it can be concluded that the 4P marketing mix implemented by Savira Frozen Food Ponorogo MSMEs such as (a) the products produced are of good quality, (b) the price is determined by the price of competitors, (c) it is located in a strategic place, and (d) the promotions that have been implemented by Savira Frozen Food Ponorogo MSMEs are carried out by face-to-face sales and individual sales. This business development strategy is first, maintaining product variants and quality so that consumers are more interested in the products produced; second, changes in people's consumption patterns are opportunities that must be taken advantage of; third, utilizing coolers so that they can meet consumer desires; fourth, increasing the number of employees and making financial records and the existence of easy-to-obtain raw materials so that production runs smoothly; fifth, adding product innovation so that it can maintain its competitiveness in the market and consumers are free to choose products; And sixth, increase advertising by using social media so that it can maintain its competitiveness in the market
Biodegradability Analysis of Biodegradable foam Combination of Sugarcane Bagasse Fiber and Cassava Starch Based Pineapple Peel During Storage Irna Dwi Destiana; Raden Naisha Salsabila; Fenny Aprilliani; Roni Suhartono
Agroindustrial Technology Journal Vol. 8 No. 2 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Biopolymers like starch and fibers form the basis of biodegradable foam (biofoam), a packaging material that allows nature to modify its properties and facilitate easier decomposition. Due to its easily transformable and decomposable nature, cassava starch can be an alternative for its production. Although cassava starch lacks strength and flexibility, we can utilize natural fibers like sugarcane bagasse and pineapple peel. Assessing the moisture content of biofoam is crucial as it influences the product's durability. Studies on the moisture content of packaging and its biodegradability during storage are necessary due to the close relationship between the moisture content and the degradation process of environmentally friendly packaging. This research aims to understand the moisture content properties of biofoam packaging during storage and its biodegradability. The implementation of this research consists of the production of sugarcane bagasse and pineapple peel fibers, as well as biofoam. This study involves different combinations of sugarcane bagasse and pineapple peel fibers (w/w) such as 5%:25%, 10%:20%, 15%:15%, 20%:10%, and 25%:5%, which are applied three times using the baking process method. The test results show that the variation in the combination of sugarcane bagasse and pineapple peel has a significant effect on the moisture content and disintegration rate of the packaging during storage. The decrease in moisture content increases with the duration of storage. The longer the observation time used, the lower the moisture content value and the higher the percentage of biodegradability in the biofoam
NUTRITIONAL AND ECONOMIC ANALYSIS OF COCOA AND COFFEE BEAN SKINS IN SILAGE PRODUCTION Shirleen Samantha Halim; Devi Maulida Rahmah
Agroindustrial Technology Journal Vol. 8 No. 2 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Cocoa bean skin and coffee bean skin are biomass waste that is underutilized in Indonesia. Given the nutritional potential of cocoa and coffee bean skin biomass waste, processing it is considered to add potential value. The objective of this research is toinvestigate the potential of utilizing cocoa and coffee bean skin waste in silage production to address specific nutritional requirements. This will be accomplished through the analysis of nutritional characteristics via proximate analysis and the evaluation of economic value added (EVA). Characteristic analysis was carried out with predetermined parameters with raw materials from silage in the form of odot grass, corn husks and additional biomass in the form of cocoa and coffee bean skin waste with concentrations of 20%, 25% and 30% respectively. The results showed that cocoa bean skin silage generally has a higher fat and protein content than coffee bean skin silage. Meanwhile, coffee bean skin silage showed a higher crude fiber and carbohydrate content than cocoa bean skin silage. Economic Value Added (EVA) analysis also revealed that silage generated an added value of IDR 806,018 with a profitability value of 40%, indicating the economic potential in processing biomass waste into silage. Future research can optimize the formulation of biomass waste and explore various biomass sources to improve nutritional and economic benefits. Evaluation of these formulations on various livestock species can also provide valuable insights into their effectiveness in various types of livestock feed
Quality Analysis Of Used Cooking Oil Refining Results With Bioadsorbent Composition Of Palm Fiber Waste And Bleaching Earth Muhammad Indra Darmawan; Adzani Ghani Ilmannafian; Mariatul Kiptiah; Khatimatul Husna
Agroindustrial Technology Journal Vol. 8 No. 2 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Used cooking oil is oil resulting from repeated frying that can cause various diseases and pollute the environment. Therefore, as waste, it is necessary to make efforts to utilize used cooking oil waste, one of which is through regeneration using bioadsorbents of palm fiber waste and bleaching earth. The purpose of this study was to analyze the quality of bioadsorbents from palm fiber waste and analyze the quality of cooking oil refining results with palm fiber waste bioadsorbents, and bleaching the earth. The research method carried out is the manufacture of bioadsroben from palm fiber waste, oil refining using palm fiber waste bioadsorbent and bleaching earth with variations F1 (0%: 100%), F2 (25%: 75%), F3 (50%: 50%), F4 (75%: 25%), and F5 (100%: 0%), then analyzed the test results. The results showed that the quality of this bioadsorbent met the SNI 06-3730-1995 standard in the parameters of moisture content, ash content, pure activated carbon, part lost at 950 °C heating, and iodine absorbency parameters. The best results of used cooking oil permeated with palm fiber bioadsorbent and bleaching earth are at50% palm fiber bioadsorbent and 50% bleaching earth, which has decreased the value of water content, free fatty acids, acid numbers, and peroxide numbers even though it is still not in accordance with SNI-3741: 2013 and SNI-7709: 2019.
THE EFFECT OF USING DIFFERENT TYPES OF THICKENERS IN NONI FERMENTATION WITH ENCAPSULATION TECHNIQUE Wahyu Kanti Dwi Cahyani; Richardus Widodo
Agroindustrial Technology Journal Vol. 8 No. 2 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Noni is famous for its rich health benefits due to its anti-oncide content, anti-inflamation, and immunomodulatory properties. However, noni is not liked by many people because of its unpleasant taste and aroma so that it becomes an obstacle in its widespread use. Fermentation and Encapsulation techniques on noni are new solutions and innovations to reduce unpleasant tastes and improve the stability of their active compounds during storage and consumption. The objectives of the research are: 1) Making noni fermentation encapsulation and 2) Proximate Test (Protein, carbohydrate, ash and moisture content).The research method includes: 1) producing fermented noni fruit using the encapsulation method, and 2) conducting a Proximate Test. The research design utilizes a Completely Randomized Design (CRD) with a single factor by comparing the effects of noni fermentation and different types of thickeners, namely maltodextrin, xanthan gum, and gelatin, in a 1:2 ratio. Subsequent analysis is performed using SPSS and the BNT (Least Significant Difference) test to determine significant differences. The research findings show that (1) the type of thickener used has a significant effect on moisture content, protein, carbohydrate, and yield; (2) encapsulated fermented noni fruit has a better shelf life compared to liquid fermentation; (3) the lowest moisture content was achieved using maltodextrin as a thickener 9.2%, the highest carbohydrate content with maltodextrin 88.2%, the highest protein content with gelatin 1.6%, the highest ash content with xanthan gum 1.8%, and the highest yield with xanthan gum 0.35%.
Risk Analysis of Production Machinery Maintenance at PT. XYZ Uses Fuzzy Failure Mode and Effect Analysis Method Dendi Hermawan; Aditia Ginantaka; Ahmad Syarbaini
Agroindustrial Technology Journal Vol. 8 No. 2 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

This research focuses on improving the performance of the blowing machine used for producing gallon bottle packaging. The blowing machine faces issues with the mold cover component not closing properly, triggering the locking mold alarm. To address this problem, a case study using the Six Big Losses method and a fishbone diagram helps identify the main factors causing downtime. Additionally, the researcher employs the F-FMEA method to identify the most likely failure modes of the blowing machine. The blowing machine experiences unplanned downtime totaling 2323 minutes, with an averaging74.94 minutes. The locking mold alarm is the main cause of downtime, resulting in a time loss of 1611 minutes. The F-FMEA calculation yields an FRPN value for the factors causing the locking mold alarm, with the dry/sticking pin mold receiving an FRPN value of 900 in rank 1, the small shaft not releasing receiving an FRPN value of 700 in rank 2, and the loose pin mold shaft bolt receiving an FRPN value of 333.33 in rank 3. Insufficient training on the blowing machine receives an FRPN value of 208.33 in rank 4. Improvement recommendations involve operational training, replacing the small shaft material from VCN-150 to SKD-11, enhancing maintenance of the pin shaft bolt, and providing regular lubrication

Page 6 of 11 | Total Record : 101

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