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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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The Utilization of Citronella (Cymbopogon nardus) Oil and Butterfly Pea Flower Extract in The Production of Mosquito Repellent Lotion Desy Triastuti; Enceng Sobari; Wihartini Wihartini
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Citronella is an essential oil-producing plant that has the potential to be used as a mosquito repellent agent since it contains citronellal, citronellol and geraniol components. The aim of this research was to determine the physicochemical and organoleptic characteristics of mosquito repellent lotion prepared from citronella oil and butterfly pea flower extract. A completely randomized design of 4 treatments of citronella oil (0%, 2%, 4%, and 6%) and 3 replications was used in this study. The parameters observed include physicochemical characteristics (spreadability, protection, emulsion stability, and pH) and organoleptic (level of preference for color, texture, aroma, and sticky impression) of repellent. The data was analyzed using the One Way ANOVA followed by DNMRT at 5% significance level. The results showed that the use of citronella oil gave a significant difference inphysicochemicalcharacteristics (spreadability, protection ability, emulsion stability, the pH value) and organoleptic (level of preference for color and texture) of mosquito repellent lotion. However, it had no significant result to the preference of the aroma and the impression of stickiness. The pH values of the lotion were above the standard value required by SNI. The best protectionabilityof the lotion was treatment 6%yet it had a texture issue, so it needs to be improved.
Shelf-Life Measurement of Dried Fish (Keumamah) using The Accelerated Shelf-Life Testing (ASLT) with The Arrhenius Model using Microwave Ismail Sulaiman; Ismail Sulaiman; Ismail Sulaiman; Ikhsanul Khairi
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Indonesia is one of the archipelagic countries with unlimited potential for fish resources, this is evidenced by the extent of Indonesia's marine waters reaching 295,370 km, stretching from the Indian Ocean to the Atlantic Ocean. The large amount of fish, especially in certain periods, makes the price of fish cheap. Therefore, the fish needs to be processed to produce a more diverse product diversification, one of which is wood fish which is a typical Acehnese food known as keumamah fish. This keumamah fishcan be processed by drying and has a long shelf life, but if improper handling in processing and storage causes this product to spoil quickly. This study was conducted to look at storage methods with pretreatment so that keumamah fish can be stored longeras measured by the Accelerate Self Life Testing Method with the Arrhenius model. This study was conducted by drying the fish (Thunnus)with preliminary treatment using50 hertzmicrowavewave(5 and 7 minutes) and storing the fish packaged using polyethylene plastic in an oven with temperatures of 35, 45 and 550C and analyzing the critical point on moisture content and microbial count during the storage process. The results of the analysis show that the shelf life of wood fish with 7 minutes of microwave pretreatment and oven drying at 55 0C, the fish can be stored in the ovenuntil 120 days.
Livestock Feed Test Using Fermented Coffee Skin, Okara and Beef Bone for Broiler Chickens Andrew Setiawan Rusdianto; Andi Eko Wiyono; Sri Wahyuni; Ucik Nurul Hidayati
Agroindustrial Technology Journal Vol. 5 No. 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Coffee skin waste is the side result of the process of coffee processing. The coffee skin contains a crude protein of 10.4% which can help the growth in broiler chickens. Coffee skin composition consisting of high coarse fiber and anti-nutritional content,so it is necessary to do fermentation to increase the nutrient content in the skin of coffee and reduce the content of anti-nutritional substances. Proteins in the skin of coffee need the addition of protein from okara to meet the protein needs of broilerchickens. Other than protein, livestock feed for broiler chickens should also contain calcium, which is obtained from the beef bones. This research aims to determine the protein content of feed and the effect of artificial feed on feed consumption, daily weight gain as well as conversion of broiler chickens feed. This study uses complete random design (RAL). Feeding with 5 treatments, 2 repeats and each repetition consists of 1 broiler chickens. The results of the research on protein test showed the protein content of coffee skin feed, okara and beef bones contain 28.82% protein. The test results on feed consumption showed the highest consumption rate was P0 with 2023 g and the lowest was P4 with 888 g. The highest daily weight gain test was P1 treatment, which was 82.525 g treatment and the lowest of the was P4 for 61.25 g. The highest feed conversion value is P0 with 26.42 and the lowest is P4 for 14.495
Analysis of Antioxidant Compoundson Gedi’s (Abelmoschus manihot L)Leaf Beverages Nurul Azizah Choiriyah; Ladyamayu Pinasti; Fathimah Fathimah; Inma Yunita Setyorini
Agroindustrial Technology Journal Vol. 5 No. 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Gedy plants are known as vegetable crops. People in the Bantul area, Yogyakarta use it as a healthy drink. Gedi leaves are rich in various antioxidant compounds, such as flavonoids, polyphenols and vitamin C. This study aimed to choose the processing of dage drinks (gedi leaves) with minimal antioxidant degradation. The analysis used in this study was antioxidant activity (DPPH method), analysis of total flavonoid content, analysis of vitamin C content. The statistical analysis used was the one-way ANOVA test with further tests namely Duncan's Multiple Range Test (DMRT). This study prove that method of processing affects on antioxidant activity and flavonoid content (p <0.05). Juice processing using juicerwas the best way for produce gedi’s leaf beverage
The Potency of Nanosilica Particle Usage From Rice Ash Husk for Material Addition for Making Concrete (Mini Review) Aditya Wahyu Nugraha
Agroindustrial Technology Journal Vol. 5 No. 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

In the current era, the increase in infrastructure development correlate with the increased use of concrete. This is because currently, many buildings used concrete. However, concrete is prone to damage due to incomplete processes, for example cracking. Based on several studies that have been reviewed, these problems can be minimized by using silica, both micro, and nano sizes. In general, the silica used comes from quartz sand in the concrete mixture that has been studied. On the one hand, the use of silica is beneficial in the manufacture of concrete, but on the other hand it has a negative impact on the environment. If this is not done prevention, the environment will be more damaged. Therefore, this article looks at the potential of silica from rice husk ash and looks   at   the   characteristics   of   concrete   with    silica    addition    from    quartz    sand.
An Analysis for the Strategies Development in Developing Moringa Fortification Salt at Sampang District Dian Farida Asfan; Iffan Maflahah
Agroindustrial Technology Journal Vol. 5 No. 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Fortification is the addition or enhancement of one or more nutrients into food. Fortification of moringa salt can be used as a business alternative for the people of Sampang, especially salt farmers seeing the selling price of salt which is decreasing from year to year.The purpose of this research is selecting the best strategies development in developing moringa salt at Sampang district . The method for selecting the strategy that will be used in this research is AHP (Analitycal Hierarchy Process) method. The results of data processing using the AHP method resulted in a business development strategy formoringa fortification, namely (1) establishing partnerships with the salt industry to accommodate production products with an eigenvector value of 0.3521; (2) establishing partnerships between land owners, farmer groups and the government to improve processing and marketing capabilities with an eigenvector value of 0.2723; (3) utilizingproduct innovation and institutional asset support with an eigenvector value of 0.2152; (4) producing products in accordance with market standards in order to compete with an eigenvector value of 0.1604
The Effect of Using Different Raw Materials on the Characteristics of Vegetable Floss Mirratunnisya Mirratunnisya; Putri Fara Dilla; Repka Natalia; Iffah Muflihati
Agroindustrial Technology Journal Vol. 5 No. 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Flossis a food that is generally made from meat, but flosscan also be developed from local food ingredients that have fiber-like meat such as kluwih, breadfruit,and jackfruit. Making floss from local food can increase food diversification and its economicvalue. The purpose of this study was to determine the sensory and chemical characteristics of artificial flosses fromkluwih, breadfruit,and jackfruit. Thisresearch used a completely randomized design with 3 typesof the raw materials:kluwih, breadfruit,and jackfruit. The result of the water content test showed an average value of 3.47-3.65%. The results should that the floss from kluwih tended to be preferred by the panelists. The treatment of the use of different types of materials showed significantly different effects on moisture content, hedonicvalueand color ofthe vegetable floss
Intrinsic Quality Design in The Making of Preparation Herbal Handsanitizer Based on Kasturi Tobacco Leaves Extracts (Nicotiana tabacum L.) Andi Eko Wiyono; Herlina Herlina; Riski Mulya Setyawati
Agroindustrial Technology Journal Vol. 5 No. 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Tobacco leaves contain flavonoids which can be used for the manufacture and development of herbal handsanitizer products. The purpose of this study was to assess the quality attributes, determine the characteristics, and formulate a handsanitizer gel herbalfrom tobacco leaf extract. The determination of product quality attributes is determined based on survey results, while the manufacture of products is carried out based on the results of laboratory experiments. The formulations for the addition of CMC-Napreparation gel hand sanitizer F1, F2, F3 were 3 g, 4 g, and 5 g, respectively. The test result data is presented in the form of tables and figures and analyzed descriptively. The assessment of quality attributes is based on the preference and needs of consumers who are answered by 100 respondents. The formulation evaluation of the handsanitizer gel included organoleptic, pH, homogeneity and dispersibility tests. The handsanitizer gel herbal that consumersprefer a herbal gel handsanitizer that was light brown in color, have a soft aroma (fragrance of flowers and fruit), and gave the appearance of not being sticky, soft, or cold when used. The musk tobacco extract used contains antioxidants in the form of flavonoids with levels of 42.50 mg /100g. The best formulations for prototype development were F2 with a pH value of 7.56; homogeneous; and the spreadability is 6.20.
An Analysis and Design of Production System of Bio-plastics from Jackfruit Seeds Starch Rafika Ratik Srimurni; Wilda Harlia Devita; Rahmi Rismayan Deri
Agroindustrial Technology Journal Vol. 5 No. 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Bioplastic is an alternative packaging material developed from natural and environmentally friendly ingredients such as protein, polysaccharides, and fat. The high carbohydrate content in jackfruit seeds is possible to applying in produceplastics easily degraded. The composition of the plasticsmaterial from a mixture of jackfruit seeds and plasticizers such as glycerol is still not known the exact formula to obtain optimal physical properties and mechanical strength (tensile strength and elongation at break) from bio-plastics. This research aims to design the production system and determines the composition of bio-plastic materialsto optimize thetensile strength and elongation atbreak bio-plastic from jackfruit seed starch and glycerol. To design the system, BPMN 2.0, Response Surface Methodology (RSM), as well as verification and validationwere applied. The complexity in the bio-plastic production system from jackfruit seed starch to maximize the quality of the bio-plastics has a relationship between one another which is needed in system analysis and design. The verification results show zero error and zero warning at each modeling step. The best formulation of bio-plastics is the composition of starch content to water 6.08% and glycerol content to 30% with a tensile strength value of 0.76 MPa and elongation at break of 6.12%
Evaluation of ProximateandOrganoleptic Aspects of Silver Rasbora Fish (Rasbora lateristriata) Bekasam Based onDifferent Fermentation Duration and Salt Concentration Rahmawati Rahmawati; Astrid Damayanti; Sri Djajati; Anugerah Dany Priyanto
Agroindustrial Technology Journal Vol. 5 No. 2 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Silver rasbora fish (Rasbora lateristriata) is mainly consumed by Indonesian people and can be processed and preserved to be a traditional fish product called bekasam. Fermentation process of bekasam is influenced by several factors, including duration of fermentation and salt concentration. The objective of this research was to examine the influence of duration of fermentation and salt concentration on proximate composition and organoleptic aspects on silver rasbora fish bekasam. The experimentaldesign used in this research was a completely randomized design (CDR) with two factors, namely factor I (duration of fermentation: 4 days, 5 days, and 6 days) and factor II (salt concentration: 15%, 17,5%, and 20%). The results revealed that moisture and ash content of silver rasbora fish were in the range of 58,985-62,651% and 16,374 –19,872%. Organoleptic studies indicated that the highest score in flavour and taste were observed in bekasam fermented for 6 days with 15% salt concentration. The highest score in texture was found in bekasam fermented for 4 days with 20% salt concentration, whilst the lowest score was in bekasam fermented for 4 days with 15% salt concentration

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