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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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Re-Utilization of Banana Waste into Compost Sophia Shanti Meilani; Noveria Eka Susyani
Agroindustrial Technology Journal Vol. 5 No. 2 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Organicwaste frequently becomes problem in every city in Indonesia because the quantity keeps increasing whiledisposal area is very limited.Most of organic waste is transported to final disposal area despite its potential to be converted into compost. This is also the case in Bekasi City. Banana stem wasteis organic waste from agricultural sector, which creates problemsbecause ofits weightand volume. Composting is an alternative to treat this type of organic waste. Banana stem contains Carbon, Nitrogen, Fosfor, Kalium which are important materials for compost . This study wasconducted to identify the potential of converting banana stem waste into compost. Composting of banana stem wasset to 25 days. During composting process temperature increasedup to 45oC. The increase of temperature indicated microorganism activity in decomposing banana stem waste. Final result of composting revealedthat banana stem compost contains C-Organic, Phosphorous and moisture content that comply with the requirement of compost according to SNI 19-7030-2004. Banana stem compost also contain Kalium and Mangan but the concentration were lower than the standard. Composting of banana stem gavemany benefits. It reducedorganic waste quantity and the product can be reused as fertilizer. Banana waste compost providednutrients that are required for crops productivity
Design and Construction of Solar Bajakah Wood Root Dryer by Using Solar Power and Biomass Stove Muhammad Ivanto; Wiranto Wiranto; Eka Eka; Muhammad Syahrullah; Herman Herman; Nugroho Karya Yudha
Agroindustrial Technology Journal Vol. 5 No. 2 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Bajakah root dryer is a drying tool by utilizing solar energy using a collector as a heat absorber which uses solar energy as a heat source. Drying is a process of reducing relatively small water content continuously in a material. The solar dryer system consists of three main parts, namely the solar collector, drying chamber, and biomass stove. This Bajakah root dryer has a lot of potential in the process of drying the Bajakah roots because it can produce quality Bajakah roots and facilitate the drying process of the Bajakah roots itself. The purpose of this study was to obtain the optimal design of the Bajakah wood root dryer so that it could speed up the drying process. The implementation method used consists of problem assessment, tool design and design, tool making,data collection analysis, evaluation and report generation. The results of the measurement of water content using a humidity meter showed a decrease in water content, namely, from the experiment on drying the roots of the bajakah, it was declared dry for 9 hours with a decrease in water content of 52.7% using a collector, a decrease in water content of 35.6% for 5 hours using a biomass stove. and a decrease in water content of 49% for 15 hours by drying directly.
Application of tofuwaste bioactivation in making organic liquid fertilizer from market waste and dry leaves Hernowo Widodo; Laras Andria Wardani; Vicky Anderesta Kuswoyo
Agroindustrial Technology Journal Vol. 5 No. 2 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Organic fertilizers contain a lot of residual organic matter that has been decomposed and is ready for consumption by plants. The raw materials for organic liquid fertilizer used in this study were market waste, dry leaves, and the addition of three bio activators (tofu wastewater, Stardec, and EM4). The selection of tofu liquid waste is done because it is easy to obtain, cheap, and reduces environmental pollution. Therefore, the purpose of this study was to analyze the quality and quality of the manufacture of liquid fertilizer using the tofu industry's liquid waste bio activator compared to other bio activators. The method used in this research is the experimental manufacture of liquid fertilizer with anaerobic fermentation, which is then applied to the growth of kale. The results of this study are the quality and quality of the manufacture of liquid fertilizer using a liquid waste bio activator tofu industry is quite good, although it still does not meet the minimum Technical Requirements for Organic Fertilizer standards issued by the Decree of the Minister of Agriculture of the Republic of Indonesia Number 261/KPTS/SR.310/M /4/2019. This can be seen from the average height of the kale plant which is not much different from the use of popular bio activators on the market (EM4 and Stardec), where the average height yield is 6.72 cm on the seventh day
Analysis Of Added Value Of Turmeric Biopharmaceutical AgroindustryIn Ponorogo District Hidayatun Nufus; Gusti Randy Pratama; Devi Urianty Miftahul R
Agroindustrial Technology Journal Vol. 5 No. 2 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Ponorogo regency has the potential to increase the yield of natural resources such as biopharmaceutical plant types. One type of biopharmaceutical plant in Ponorogo Regency is a turmeric plant produced in 14 sub-districts. This research aims to: a) Identify the flow of agroindustry value chain distribution of turmeric commodity biopharmaceuticals by mapping BPMN (business process model and notation). b) Calculate the added value of Agroindustri biopharmaceutical turmeric commodity with hayami analysis. In this study, there are two conclusions. First, mapping using BPMN (Business Process Model and Notation): The distribution pattern of turmeric commodities in Ponorogo Regency there are two distribution patterns that run through crates, collectors and local distributors and exporters. Second, added value based on the hayami method, obtained the result of the comparison of added value farmers: Steamers: local distributors are 9%: 55% : 36%. While the added value of the flow of exporters is farmers 8.5%: steamers52.7% : exporters 38.8%
Analysis Factors Of Liquid Waste Treatment OnLiquid Waste Processing UnitSugar Industrial (Case Study PGXYZ) Eva Rusdiana; Mohammad Fuad Fauzul Mu’tamar; Khoirul Hidayat
Agroindustrial Technology Journal Vol. 4 No. 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

The Liquid waste sugar industry can cause pollution in the waters due to contamination, deoxygenationby pollutants and strong odors caused by biodegradation of waste in the form of hydrogen sulfide gas. Liquid sugar industry wastes can increase the levels of BOD (Biological Oxygen Demand), COD (Chemical Oxygen Demand), and TSS (Total Suspended Solid) in the waters so that handling of these wastes is needed. The purpose of this study is to determine the factors that influence each stage of the waste treatment process so that wastewater treatment can run effectively and efficiently. The results showed that the factors that could influence the purification of liquid waste were pH, temperature, discharge of wastewater, and active sludge content. The pH value of inlet of wastewater that can be tolerated is between 7-9 with a maximum temperature of 40ºC with a debitt of wastewater in the aeration pond a maximum of 120 m3 / hour and a condition of active sludge volume of 30-40%..
A System Analysis and Design of Purple Sweet Potatoes Porridge Product Development Ani Nuraisyah
Agroindustrial Technology Journal Vol. 4 No. 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

A system analysis and design of purple sweet potatoes instant porridge product developmentis design elements that interact using the system input of purple sweet potatoesas raw material which is operated by the stage of formulation, analysis, and optimization. The purpose of this research are determine the appropriate process parameters in producing purple sweet potatoes instant porridge, as well as to optimize the proportion of components in the production of purple sweet potatoes instant porridge, which are the purple sweet potatoes as raw material, water,CMC and dextrin; those which affect the responses: yield, rehydrating capacity, voluminous density and stickiness in the mouth.Production system modeling purple sweet potatoesinstant porridge simulated using and Business Process Modeling Notation (BPMN). The result of analysis are the proportion of purple sweet potatoesinstant porridge components; which is purple sweet potatoes, water, CMC and dextrin, has significant effect on the level of 5% to the responses of yield, capacity rehydration, voluminous density, and stickiness in the mouth. The optimization process generates the formula for instant porridge with proportion of 25.00% purple sweet potatoes, 73.03% water, 0.00% CMC and 1.97% dextrin to the value of desirability 0.662. The parameters contained in the model were validated by checking the model design. The validation result with no error and warning concluded that the parameters used in designing the model are appropriate.
The Use of Emotion Response Method for Consumer AcceptanceTesttoFisheries Product Tian Nur Ma’rifat
Agroindustrial Technology Journal Vol. 4 No. 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

In development of sensory test methods on food products, several methods have been used to measure the level of consumer acceptance, one of which isemotionresponse method. This study discusses the use of emotion response method for consumer acceptance of food products in the past 10 years and analyzes the use of thismethod to increase consumer acceptance of fishery products specifically. The methodused in this research is literature review using content analysis. From the review of publications published in the reputable journal, the emotion response method has been used for the past 10 years for consumer acceptance of the characteristics of food products, with a limited number of articles. Fishery products are possible tobe measuredusing emotion response method with previously sensory attributes must be mapped according to the products specific atributes, such as umami, fishy or fish aroma
Design of Detecting and Sorting Equipment for Egg Quality Based on Arduino Uno Microcontroller Ahmad Baiquni Fariz Azka; Muhammad Nur Kholis; Shoffin Nahwa Utama
Agroindustrial Technology Journal Vol. 4 No. 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

n the industrial sector, current Artificial Intelligence (AI) is widely used as an effort to optimize the production process. At this time the industrial era entered into the industrial era 4.0, wheresthe industry is required to develop techniques in the process of using automation in order to compete with other competitors. One of themis thechicken egg industry. This study aims to create an arduino uno-based detection instrument automation to facilitate the process of detecting and sorting egg quality, and to evaluate the system functionality in detecting and sorting eggs.The types ofeggs detected were purebred eggs. Prototype Testing Arduino uno-based egg quality detection and sorting tools use the functional test method for each component or commonly called the Black Box method, testing the entire tool system and testing the measurement of egg thickness and thickness. The test results obtained that all components of the tool function properly and work in accordance with its function. This can be seen from the workings of the components in receiving commands from running program. The second trial that from the was the reliability testing tool bydetecting and sorting egg quality by testing the level of accuracy of the tool in detecting egg quality and the accuracy of the tool in placing eggs into good or bad categories. In testing the reliability of the tool, the results show that the accuracy of the tool in detecting eggs is in the figure at 98% while in the egg sorting process is at 100%. The third test wastesting the thickness and thinness of the egg to determine the quality of the egg, the results showedthe thickness and thinness of the egg to be one indicator of egg quality. Good quality eggs has charachtersisticd such asthick, whilebad eggs, indicaterunny. The results showed the accuracy of the tools included in both categories so that they can run the program well. Eventuallythis tool can be used in the process of detecting and sorting egg quality in industry or business units to facilitate the process of detecting and sorting egg quality
The Application of Hazard Analysis Critical Control Point(HACCP) in The Bakery Industry Sena Fadjar Rochman; Agensy Nurmaydha; Gusti Randy Pratama
Agroindustrial Technology Journal Vol. 4 No. 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Hazard Analysis and Critical Control Point (HACCP) is a system that identifies hazards to materials, processes, products and prevention ways by controlling the hazard. The D'rent Bakery & Cake was moving in the field of MSME, therefor must be a system that can guarantee and support food safety and quality assurance in the food industry, especially in MSME, namely by implementing the HACCP system. The purpose of this research is to identify the hazards and potential that may arise at every stage of the bread production process in D'rent Bakery & Cake in accordance of the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process Bread at D'rent Bakery & Cake. This research was conducted at MSME the D'rent Bakery & Cake Ponorogo. Data collection i.e. primary data was obtained by observation and interviews. The data analysis technique wasdane by using 7 HACCP principles and 12 steps in the implementation of HACCP. This research identifies results in the process of making banana breadfrom raw materials to become products have same dangers reviewed, including the physical, chemical and biological. In the stage of the production process of banana bread there are 3 processes which are CPP namely the process of mixing bread dough there is a chemical hazard caused by materials contaminated with rust, the process of receiving eggs there is a biological hazard in the form of Salmonella bacteria and the cooling process there is a physical hazard in the form of dust and dirt. The advice from the researchers, were the implementation of HACCP in MSME the D'rent Bakery & Cake can help in fulfilling the quality requirements, increase the consumer confidence and give the vigilance of occurrence of contamination, therefore, they should be carried out internall audit and documented to fulfill the requirements of implementation of HACCP by related management
Organoleptic Test on Subgrade Pineapple Fruit Leather with Different Drying Temprature Bagas Aji Ghoni Ramadiansyah; Wendianing Putri Luketsi; Maya Sari
Agroindustrial Technology Journal Vol. 4 No. 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

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Abstract

Fruits are agricultural commodities that have high economic value. Pineapple is one of Indonesia's superior tropical fruit. Pineapple can be processed into various products such as juice, sweets, and fruit leather. Fruit leather is a kind of dried candy that can be used as a form of commercial processing on an industrial scale, shaped like a thin sheet of paper with a thickness of 2mm -3mm. Fruit leather is made from fruit flesh that has been crushed and dried. The purpose of this study was to determine the organoleptic test of 3 differences in drying temperature (60ºC, 70ºC, 80ºC) which included the aroma, taste, texture and color of the subgrade pineapple fruit leather. This study uses a completely randomized design (CRD) method. Data analysis was performed using the one-way Analysis of Variant or (ANOVA) method of analysis with Duncan's further tests. Subgrade pineapple leather with differentdrying temperature treatment that is 60ºC, 70ºC, 80ºC produces different fruit leather. The final result on fruit leather with a drying temperature of 60ºC looks smooth and not too dry. As for the temperature of 70ºC the surface texture looks a bit rough but still good. The temperature of 80ºC has a rough texture and feels dry. The highest yield was found at the treatment temperature of 60 ° C with a final value of 99.2% of the material, and the lowest value was found at the treatment temperature of 80 ° Cwith the final value of the material 98.2%. Based on the results of this study, the best treatment was obtained at a temperature of 60ºC subgrade pineapple puree. The temperature of 60 ° C in the organoleptic test is characteristic of light brown color and is preferred, the texture is chewy and somewhat preferred, the aroma and taste are preferred, and are the products most favored by panelists

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