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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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Planning The Needs of Jackfruit Chips using The Material Requirement Planning (MRP) Method At CV Puri Pangan Lestari Malang City Dyan Fransiska Agata; Sri Tjondro Winarno; Pawana Nur Indah
Agroindustrial Technology Journal Vol. 8 No. 2 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

CV Puri Pangan Lestari does not produce jackfruit chips when it is not harvesting season. The instability or unavailability of jackfruit is caused by the insufficient order quantity when it is not harvesting time because the company only has 1 raw material supplier. It’s necessary to raw material planning for jackfruit chips at CV Puri Pangan Lestari. This study aims to analyze raw material planning for jackfruit chips at CV Puri Pangan Lestari Malang City. Raw material planning using the Material Requirement Planning (MRP) method with lot sizing techniques LFL, EOQ, and POQ. The results showed that CV Puri Pangan Lestari can do jackfruit chips raw material planning using the LFL method MRP calculation because the inventory cost is smaller than the EOQ and POQ methods. Calculation of total inventory with the LFL method on jackfruit chips at CV Puri Pangan Lestari amounted to IDR.17,850,000.
OptimizationofTemperatureandDryingTimeofDragonFruitPeel Powder Using Response Surface Methodology Andika Putra Setiawan; Danu Indra Wardhana; Oppy Valencia Indrian
Agroindustrial Technology Journal Vol. 8 No. 2 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Dragon fruit is one of the fruits that has high economic value with good cultivation prospects in Indonesia, making it one of the most recommended by many people because it contains lots of vitamins. Dragon fruit skin has many benefits but has not been utilized optimally.Post-harvesthandlingeffortsneedtobedonetoextendthe shelf life of dragon fruit skin,onewaythatcanbedoneisthroughthedryingprocesstoreducewater content so that it can inhibit microbial growth and have a longer shelf life. The purpose of this study is to determine the effect of combination temperature and drying time, water content, color and organoleptic of dragon fruit skin powder. Optimization of temperature and drying time was analyzed using Response Surfase Methodology (RSM) at temperatures of 60°C, 70°C and 80°Cwith 5-, 6-, and 7-hours duration. Results showed that the optimal temperature for drying processofdragonfruitskinwasatatemperatureof79.47°Cwith5hoursduration.Theoptimal yield produced at the best temperature and drying time was 16,09% with a water content of 4.63%. In the color test of sample with combination temperature 600C and 6 hours duration showed the highest brightness of 65.6 and the results of the organoleptic test showed that temperature and drying time had a significant effect on the color and aroma of dragon fruit skin powder
THE EFFECT OF MORINGA LEAVES CONCENTRATION ON THE CHEMICAL PROPERTIES OF MANGO JAM Sutrisno Adi Prayitno; Elfira Octaviani; Muhammad Khoirun niam
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Mango fruit has perishable food properties, so a technological touch is needed in the form of a preserved product in the form of jam. Jam is an Intermediate Moisture foods ( IMF) productthathas health benefits if added with ingredients that have active compounds.The purpose of adding compounds or other substances in making jam products is to improve nutritional status and increase compounds that are beneficial for body health in food for health. Moringa is a plant that has the potential to make jam. Moringa has many compounds including vitamins, minerals, glycosides, Fe, flavonoids, phenols, and antioxidants. This research aims to analyze the chemical characteristics of mango jam products which include pH, total acid, vitamin C and antioxidants. The research design used a Completely Randomized Design. The variables used were a pectin concentrationof 1% for all treatments and and fresh Moringa leaf concentrations of 8%, 6%, 4% and 2%. The chemical test data obtained were analyzed using variance analysis (ANOVA) with an α test level of 5% and continued with the Duncan test. The data was analyzed using SPSS for Windows version 25. The research results showed the use of Moringa leaves and pectin influences on the quality of mango jam. Moringa leaves can increase the antioxidant status (IC50) of mango jam. The concentration of moringa leaves (8%) could provide optimal IC50 values. These results could be continued for further research on optimizing the use of fresh Moringa leaves to produce jam products to get product standards
Potential Utilization of Cocoa Waste from Gunung Kidul Cocoa Fermentation Center: The Influence of NaOCl in Cellulose Extraction from Cocoa Pod Husk Nafira Alfi Zaini Amrillah; Farrah Fadhillah Hanum; Aster Rahayu; Alliya Balqis Viratu Hapsari; Nuraini Nuraini
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

The side of the production of the Gunung Kidul Cocoa Fermentation Center, DIY, in the form of cocoa pod husk, can cause a buildup of rubbish and become a nest for fungi that cause disease. Maximizing the use of cocoa shell waste is an effort so that people can increase the use value of waste into products that have higher economic value, one of which is extracting the cellulose. Cellulose fiber has several advantages such as good mechanical properties, low density, environmentally friendly, abundant, cheap, non-toxic, easily degraded, and included in renewable natural resources. Cellulose is obtained through an extraction process with two stages, namely alkaline delignification and bleaching. Therefore, this research aims to utilize the potential of cocoa pod husk in cellulose extraction for optimum conditions for the bleaching process with NaOCl 5%, 8%, 10% and 12% through analysis of yield, water content, ash content and FTIR characterization. Based on research that has been carried out, optimum results for cellulose are obtained through bleaching NaOCl 8% which has the best level of lightness and a yield of 52%. Chesson datta characterization also shows that cellulose NaOCl 8% NaOCl has the lowest water content and ash content, namely 1.4% and 0.8% respectively. FTIR analysis shows that the optimum results have the -OH stretching functional group as a representation of cellulose at wave numbers 3206 cm-1, 3442 cm-1 and 3600 cm-1. The presence of a peak in the wave number indicates that the bleaching process has succeeded in isolating the cellulose in the cocoa pod husk
Drying of Kaffir Lime Leaves with Steam Blanching Pre-Treatment using Food Dehydrator Saumi Nur Rochmani; Asri Widyasanti
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Kaffir lime leaves are a spice plant that is often used by the community as a spice or flavoring for dishes. Kaffir lime leaf spice has a promising business opportunity. However, kaffir lime leaves have a shelf life that is not durable. Post-harvest handling efforts need to be done to extend its shelf life, one way that can be done is by drying. Drying aims to reduce the water content in the material until it reaches a safe moisture content for storage. Drying methods on kaffir lime leaves have been widely practiced. However, the method of drying kaffir lime leaves with pre-treatment blanching using a food dehydrator has not been done much. The purpose of this study was to determine the effect of blanching time on reducing the water content of kaffir lime leaves using a food dehydrator. The materials used in this study were fresh kaffir lime leaves obtained from Bale Tatanen, Faculty of Agriculture, Padjadjaran University. The method used in this research was an experimental method with a completely randomized design (CRD) design with one factor, namely the pretreatment of steam blanching duration (A = 0 minutes; B = 1 minute; and C = 2 minutes). The drying process conditions were carried out at 60℃ for 3 hours with a food dehydrator. The research parameter observed was moisture content. The results showed that 2 minutes steam blanching resulted in the lowest moisture content after drying, from 62.22% (w/b) to 3.27% (w/b).
Pyscochemical and Sensoric Properties of Breakfast Cereal-Based Non Conventional Compossite Flour Supriyanto Supriyanto; Bekti Anifatul Mufatiroh; Mojiono Mojiono
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

The lifestyle of modern society and unhealthy environmental conditions currently cause a decrease in body resistance. This encourages nutritional intake from food that we can obtain quickly and practically without reducing the nutritional value of the food we consume, one of which is processed cereal products.. The aim of this research is to analyze the effect of mixed flour formulations on the physico-chemical and sensory characteristics of cereals using non conventional flour composite raw materials and determine the best cereal formulation based on physico-chemical and sensory characteristics. This research used a completely randomized design with variations in the cereal making formula treatment. The raw materials used are purple sweet potato flour, brown rice flour, corn flour, sorghum flour. Research parameters on cereal products include air content, degree of swelling, % solubility and % air absorption, texture, antioxidants, and sensory tests. The research results show that cereal formulations influence the physico-chemical characteristics and sensory tests. However, the treatment formulation did not have a significant effect on the air solubility index and air absorption index and texture in the sensory test. Based on the sensory test, the formulation preferred by panelists based on texture and taste was F1 (purple sweet potato flour (50%): corn flour (50%)), while based on color it was F2 (purple sweet potato flour (50%): sorghum flour (50%) .
Characterization of A Mixed Tea Formulation of Mangosteen Peel, Cinnamon, and Clover Rahmawati Rahmawati; Yunita Satya Pratiwi; Yushinta Aristina Sanjaya; Tania Amalia
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Herbal tea is an infusion of various leaves, roots or flowers that is not derived from the Camellia sinensis L. The combination of mangosteen peel, cinnamon, and cloves can be used as an alternative to develop products in the form of herbal tea drinks because it has high antioxidant activity. This study aimed to evaluate the composition and toxicity aspects of various tea formulations mixed with mangosteen peel, cinnamon, and cloves. The research methodology inlcuded the measurement of water content and crude fiber with the AOAC method, alkalinity based on ISO 1758, and toxicity tests with the Brine Shrimp Lethality Test (BSLT) method. The data obtained were analyzed with ANOVA test and Tukey post hoc test (p < 0.05 and α = 0.05.) The results of the analysis showed that all herbal tea formulations tested had water content in the range of 10.34%-11.52%, crude fiber in the range of 15.12-16.84%, and alkalinity in the range of 1.19%-1.31%. The quality parameters of tea mixture of mangosteen peel, cinnamon and cloves compared to the Indonesian National Standard (SNI) 01-3836-2013 generally revealed a significant impact (p < 0.05 and α = 0.05). Based on toxicity tests, this tea is categorized as non-toxic because it has an LC50 value of 6307.48 ppm
Manufacturing Biodegradable Bioplastics from A Mixture of Starch and Kapok Fibers with Variations of Chitosan and Glycerol Rahmatullah Rahmatullah; Rizka Wulandar Putri; Enggal Nurisman; Yandriyani Yandriyani; Alek Al Hadi; Muhammad Anwar Raihan
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Biodegradable bioplastics are the latest solution to the problem of conventional plastics which hurt the environment. Types of biodegradable bioplastics, namely starch-based plastics and cellulose-based plastics, have been developed in many studies. Cellulose can be made into biodegradable bioplastics by adding starch, plasticizers, and strengthening materials with certain variations. This research aims to determine the effect of mixing glycerol plasticizer and the concentration of chitosan on the biodegradable bioplastics produced. The variables observed started from elongation, Young's modulus, density, tensile strength, biodegradability, and water resistance. The best biodegradable bioplastics results for density, tensile strength, and percent elongation values were obtained with variations of 60% glycerol and 3 gram chitosan of 5.62 g / mL, 163.5 KPa and 4.26 KPa; Young's modulus for variations of 20% glycerol and 3-gram chitosan is 45.17 KPa; the water absorption capacity of variations of 20% glycerol and 0.5-gram chitosan is 81.5%; and the bioplastic mass degraded at a variation of 40% glycerol and 3-gram chitosan at 49.21%.
Analysis of Sensory Acceptance of Cookies Made From Almond Flour (Prunus dulcis) and Sweet Corn Flour (Zea mays saccharata Sturt.) IkaDyah Kumalasari; Hanindya Luthfi Khairunnisa
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Almonds have a high folic acid content and are beneficial for pregnant women and the growth of babies in the womb and the high protein content can help the diet process. Sweet corn is high in folic acid to prevent congenital abnormalities in babies and high in starch to form the texture of cookies. This research aims to determine the results of sensory tests or the panelists' level of preference for almond flour and sweet corn flour cookies. This research method used a Completely Randomized Design (CRD) with 1 formulation variation factor carried out 3 times with a ratio of almond flour : sweet corn flour, namely F1 (100 % : 0 %), F2 (75 % : 25 %), F3 (50 %). % : 50%), F4 (25 % : 75 %) and F5 (0 % : 100 %). The parameters analyzed are sensory tests including texture, color, taste, aroma and overall preference. The experiment was tested with 30 untrained panelists. Data were analyzed using analysis of variances (ANOVA) with further tests using Duncan at a confidence level of 95%. The results of the sensory test of almond flour and sweet corn flour cookies had a significant effect on the parameters of texture, color, taste, aroma and overall preference. The sensory test results obtained were texture 2.70-4.07 (from dislike to like), color 2.40-4.20 (from dislike to like), taste 2.87-4.10 (from dislike to like), aroma 2.97-3.87 (from dislike to like), and overall liking 2.93 to 4.13 (from dislike to like).
Physico-Chemical Characteristics of Dates Palm Sheet Jam (Phoenix Dactylifera L.) with Variations of Jackfruit Dami Pectin Extracts and CMC (Carboxymethyl Cellulose) Suci Apriantika; Titisari Juwitaningtyas
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Sheet jam is a semi-solid form of jam, printed in a size that is adjusted to the size of white bread in general so that it makes it easier for users to serve food. Making sheet jam requires fruit that contains pectin to produce a good jam texture, one of which is dates. The pectin content in dates is low to form sheet jam, so it is necessary to add gelling ingredients from natural pectin such as jackfruit dami with a pectin content of 11.69%. The type of commercial pectin used is CMC (carboxymethyl celulose). The aims of the research were to determine the effect of variations in Jackfruit Dami extract and CMC on the physico-chemical characteristics and organoleptic acceptability of date palm jam. The research was designed using a Completely Randomized Design (CRD) with one factor, namely the concentration of Jackfruit Dami pectin treatment and CMC F1 (1% : 0%), F2 (0.6% : 0.4%), F3 (0.5% : 0 .5%), F4 (0.4% : 0.6%), F5 (0% : 1%). The parameters in this research were organoleptic tests (color, taste, aroma, texture and overall), water content, pH, texture and color. Statistical analysis used One Way Analysis of Variance (ANOVA) followed by the DMRT test. The results of the analysis showed that the formulation of date palm jam had a significant effect on the physico-chemical properties including water content (31.11% - 34.22%), pH (3.97 - 4.32), adhesiveness (30.03 Nmm - 13 .38 Nmm), cohesiveness (0.83 – 0.38), hardness (78.59 N – 16.17 N), color L* (34.48 – 40.37), color a* (4.72 – 1, 42), and color b* (19.31 – 27.13). Organoleptic acceptance test results showed that the sample preferred by the panelists was F3 with the addition of 0.5% Jackfruit Dami pectin and 0.5% CMC.

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