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Agrointek

agrointek
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Published by Universitas Trunojoyo Madura

ISSN : 19078056 EISSN : 25275410 DOI : -

Core Subject : Science, Agriculture,

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Agrointek is an open access journal published by Department of Agroindustrial Technology,Faculty of Agriculture, University of Trunojoyo Madura. Agrointek publishes original research or review papers on agroindustry subjects including Food Engineering, Management System, Supply Chain, Processing Technology, Quality Control and Assurance, Waste Management, Food and Nutrition Sciences from researchers, lecturers and practitioners. Agrointek is published twice a year in March and August. Agrointek does not charge any publication fee.

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Articles 9 Documents

Search results for , issue "Vol 13, No 2 (2019)" : 9 Documents clear

ANALISIS PRODUKTIVITAS ROTI PIA PADA IRT PIA LATIEF KEDIRI Ifa Hanif; iffan maflahah; Muhammad Fahkry
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

IRT Pia Latief Kediri merupakan perusahan yang bergerak dibidang pengolahan makanan. Perusahaan ini hanya melakukan evaluasi melalui laporan penjualan yang dijadikan pedoman untuk mengetahui apakah terjadi peningkatan atau penurunan produktivitas. Perusahaan perlu mengetahui tingkat produktivitas perusahaan yang kemudian dijadikan dasar perencanaan peningkatan produktivitas di masa mendatang. Tujuan penelitian ini yaitu mengukur indeks produktivitas, mengidentifikasi penyebab perubahan produktivitas serta memberikan usulan perbaikan yang menunjang produktivitas pada produksi roti pia. Penelitian ini menggunakan data keuangan perusahaan yang kemudian dilakukan perhitungan produktivitas prasial, produktivitas total dengan metode APC (American productivity Center) dan analisa dengan diagram fishbone. Berdasarkan hasil pengolahan bulan Januari 2016 hingga September 2018 menunjukkan bahwa indeks produktivitas parsial maupun total cenderung meningkat dari periode dasar. Indeks produktivitas total tertinggi pada bulan Juli sampai September 2018 sebesar109%. Sedangkan terendah pada bulan November sebesar 91%. Indeks profitabilitas cenderung meningkat dari periode dasar. Indeks profitabilitas total tertinggi pada Bulan September 2018 sebesar 131% dan terendah pada bulan Februari 2016 dan September 2016 sebesar 98%. Sedangkan indeks perbaikan harga juga mengalami penurunan karena indeks profitabilitas lebih rendah dibandingkan dengan indeks produktivitas. Penurunan produktivitas dan profitabilitas disebabkan oleh permintaan yang tidak stabil, peningkatan upah kerja, tenaga kerja kuurang teliti, kenaikan harga bahan baku, tidak melakukan perawatan mesin secara berkala, penggunaan mesin dan peralatan melebihi kapasitas, kenaikan tarif listrik dan pengunaan pompa air yang nyala mati setiap hari. Peningkatan produktivitas dan profitabilitas dilakukan dengan pengawasan lebih ketat terhadap kinerja pekerja, menciptakan kesadaran pekerja untuk menghemat energi, melakukan market survey, melakukan perawatan mesin secara berkala dan menambah jumlah mesin, memberikan bonus pada pekerja, menggunakan tandon untuk menampung air, melakukan promosi melalui media sosial serta melakukan kerjasama dengan pusat oleh-oleh di daerah sekitar

ANALISIS BEBAN KERJA KARYAWAN PADA BAGIAN SORTASI DI PT. PERKEBUNAN NUSANTARA X, KABUPATEN JEMBER Mita Lutfifatima Puspitawati; Ida Bagus Suryaningrat; Andrew Setiawan Rusdianto
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

PT. Perkebunan Nusantara X Kebun Kertosari, Kabupaten Jember merupakan perusahaan agroindustri yang dikenal sebagai perusahaan yang mengolah dan menghasilkan daun tembakau kualitas baik. Setiap pekerjaan yang ada di PT Perkebunan Nusantara X Kebun Kertosari dengan usia pekerja 20 th - 40 th memiliki jenis pekerjaan yang berbeda seperti sortasi, pengangkutan dan distribusi bahan dengan posisi kerja berdiri dan duduk sehingga dapat menimbulkan beban kerja. Permasalahan yang timbul akibat beban kerja berdampak pada konsentrasi, kinerja, kualitas produk, dan kesehatan kerja. Penelitian ini bertujuan untuk mengetahui beban kerja fisiologis dan psikologis pada pekerja bagian sortasi tembakau usia 20 th – 40 th dengan posisi berdiri dan duduk serta memberikan rekomendasi untuk mengurangi beban kerja pada bagian sortasi. Metode yang digunakan adalah pengukuran beban kerja fisik menggunakan denyut nadi secara manual yang dilakukan 3 waktu yaitu sebelum bekerja (DNI), bekerja (DNK), dan saat istirahat (pemulihan) kemudian dihitung dengan % CVL. Hasil penelitian diperoleh % CVL pekerja usia 20 th – 40 th dengan posisi kerja berdiri lebih dominan mengalami beban kerja fisik dengan nilai 30 %. Selain itu, metode yang digunakan untuk pengukuran beban kerja mental adalah NASA-TLX dengan dua tahap yaitu tahap pembobotan dan tahap pemberian rating. Hasil penelitian diperoleh nilai WWL pekerja usia 20 th-40 th adalah 80 sehingga memiliki beban kerja mental dengan kategori sedang hingga berat.

FAKTOR PENGHAMBAT PENERAPAN GOOD MANUFACTURING PRACTICES PADA PROSES PENGENDALIAN KUALITAS BANDREK DI CV. X sarah jasmine latief; Lucyana Trimo
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Along with the increasing production of food and beverage industry in Indonesia, people today insist for hygienic food product. CV. X is an Industry that produces instant drinks. However, CV. X has not implemented Good Manufacturing Practices on the quality control of its products. There are employees who have not complied with the regulations while working and the machine has been damage several times, so it inhibit the production process. As a result, there are product defects resulting in as much as 5% of total production. The design used in this research is qualitative with case study techniques. The analysis techniques used in this research is descriptive analysis techniques with tool named fishbone diagram. The result showed that 72% of GMP aspects had been fulfilled but 28% had not been so the implementation of GMP was hampered. According to fishbone diagram result,there are four the inhibiting factor that have been identified.

THE EFFECT OF MILLING METHOD ON PROTEIN PROFILE IN SORGHUM (Sorghum bicolor L.) KD-4 VARIETY Kendri Wahyuningsih; Lusy Rismayani; Endang Yuli Purwani; Irma Herawati
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Milling is of important process to improve nutritional and palatability of sorghum seeds for human consumption. This study investigated the effect of milling process on protein fraction of sorghum flour and the bran. The result showed that dry milled sorghum flour contained higher protein than those of wet milled sorghum flour, and the highest protein content was found on sorghum bran. Dry-milled sorghum flour has protein fraction in albumin, globulin, kafirin and glutelin higher than those of wet-milled sorghum flour. Wet-millled sorghum flour contained high protein fraction in cross link kafirin and cross link glutelin. Different of protein fractions noticed among the samples suggested that the samples contained different in amount of extractable protein and this was due to the differences in total protein.

Usulan Perbaikan Tata Letak Fasilitas Produksi Kue Kering di PT. Surya Indah Food Multirasa Afrida Nur Aini; Raden Faridz; Iffan Maflahah
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

ABSTRACT The design of facility layout in an industry becomes an important part of the production process. The layout of pastry facilities at “PT Surya Indah Food Multi rasa ” is expected not still give optimum production because of in non-sequential production flows that occur in the formation of dough, oven, squash and finished products. The purpose of the study was to make a layout that fits the order of process flow by designing through the Blocplan-90 application. The study was conducted in November 2018 until February 2019. The Blocplan method is one of an easy computer operating the system by using manually entering facility data. The data needed is in the form of a map of the operation process, a linkage diagram of activities. The results of the initial layout data processing resulted in R-Score 0.78 and the proposed improvement with automatic search resulted in R-Score 0.98. The design of the proposed improvement is more optimal with the value of R-Score approaching the value of 1(one). Changes in the layout of the facility occur in squash which is closer to mixing and weighing materials and oven facilities close to the finished product.

OPTIMASI PEMAKAIAN JAM KERJA DAN BAHAN BAKU DALAM MEMPRODUKSI MINUMAN INSTAN TRADISIONAL Sondang Kiki Rosita; Totok Herwanto; Ahmad Thoriq; Boy Macklin Pareira
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v13i2.5052

CV. Cihanjuang Inti Teknik is a small or medium-sized business (UKM) engaged in the traditional beverage processing industry. The company is faced with problems of use to optimize the use of work time so that there is no idle work time or overtime working hours. Other problems, so far the procurement of raw materials carried out is also only based on estimates, namely with raw materials made in stock without taking into account quantitative calculations. The goal programming method is used with the aim of analyzing and describing the optimal use of resources in working hours and raw materials from the average production target needed by the company. The calculation of goal programming is supported by using LINDO (Linear Interactive Discrete Optimizer) program to obtain the optimal number of products from working hours and raw materials needed by the company. The results of the study obtained optimal regular working hours in scenarios I, II, III, and IV respectively in the amount of 159.95 hours/month, 174.25 hours/month, 176.26 hours/month and 192.37 hours/month. There was also an increase in the use of raw materials for ginger, coffee, ginseng and pepper in scenario II, raw materials for ginger, white and vanilla sugar in scenario III, raw materials for white sugar, vanilla and cinnamon in scenario IV.

PHYSICAL CHANGES OF ANDALIMAN (ZANTHOXYLUM ACANTHOPODIUM DC.) IN PACKAGING DURING LOW-TEMPERATURE STORAGE David Septian Sumanto Marpaung; Raizummi Fil'aini; Amna Citra Fahrani; Dwi Cahyani; Ayu Oshin Yap Sinaga
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Zanthoxylum acanthopodium, locally known as Andaliman, is exotic spices which grown in North Sumatera. Several investigation shown that the special taste and aroma comes from pericarp of Andaliman. However, the pericarp of Andaliman is easily degraded. The proper postharvest handling of Andaliman is necessary to preserve fresh Andaliman for long time. Previously, Andaliman has been preserved in packaging under room temperature storage. Further investigation of Andaliman preservation in packaging under low temperature storage would help reduces the postharvest losses. In this study, the physical changes of Andaliman in various packaging under low-temperature storage were observed. The results shown that within 2 days, the pericarp of Andaliman in paper packaging was shrunk, similarly found in control without packaging. Meanwhile, the pericarp of Andaliman in aluminum foil and PP plastic were found normal in day 3. This result indicated that in low-temperature, Andaliman in Aluminum foil was recommended for best postharvest handling.

PEMBUATAN SABUN CAIR BERBAHAN BAKU MINYAK KELAPA DENGAN BERBAGAI VARIASI KONSENTRASI EKSTRAK TEH PUTIH Asri Widyasanti; Adryani Tresna Winaya; S Rosalinda
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Minyak kelapa merupakan salah satu bahan baku sabun yang dapat digunakan, karena memiliki kandungan asam laurat yang tinggi. Penambahan ekstrak teh putih berfungsi sebagai zat aktif untuk menambah fungsi khusus sabun cair. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan ektrak teh putih pada sabun cair terhadap karakteristik sabun. Metode yang digunakan merupakan metode eksperimental laboratorium dengan analisis korelasi-regresi dan analisis deskriptif. Perlakuan pada penelitian ini adalah penambahan konsentrasi ekstrak teh putih (1,0% v/v) sebesar A = 0% (b/v), B = 0,5% (b/v), C = 1,0% (b/v), D = 1,5% (b/v), dan E = 2,0 % (b/v), dari 300 gram basis sabun. Parameter penelitian yaitu bobot jenis, pH, Angka Lempeng Total (ALT), Antibakteri dan uji organoleptik. Hasil analisis menunjukan semua formula sabun cair memenuhi persyaratan SNI 06-4085-1996. Formula sabun cair perlakuan D merupakan produk terbaik menurut hasil uji organoleptik dengan presentase 40%. Uji antibakteri menunjukkan sabun cair perlakuan E memiliki aktifitas daya hambat bakteri yang kuat yaitu 12,93 mm ± 0,33 dengan nilai bobot jenis 1,0253 g/g ± 0,002 , pH 9,23 ± 0,059, dan Angka Lempeng Total 5,5 x 104 koloni/g ± 0.

Analisis Kualitas Jamur Krispy Berbasis Kepuasan Konsumen (Studi Kasus: IKM Berkah Cinta Trenggalek) Ulfa Nur Aida; Yuli Wibowo; Bambang Herry Purnomo
AGROINTEK Vol 13, No 2 (2019)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Small-Medium Enterprise (SME) Berkah Cinta Trenggalek (BCT) is a that produces snacks in the form of crispy mushrooms with the brand name of the “Jamur Mantan”, with the main sales in the Kediri regency. Was established in 2017, so this SME can classified as a new home industries and have faced some business competitors with similar snacks produced. Therefore, it is important to created customer satisfaction by improved quality of product. The purposed of this study is to know the level consumer satisfaction crispy mushrooms, the indicators of each product quality attribute that are considered important by consumers for the quality improvement processed, the results of the analysis of technical specifications that have high relevancy in the effort to formulate recommendation for improving the quality of the crispy mushrooms, formulate recommendation that can be used for the processed of improving the quality of the crispy mushroom SME BCT. The data analysis method used to measured the level customer satisfaction is the Customer Satisfaction Indes (CSI), Importance Performance Analysis (IPA) to determined the performance level of each atribute, and Matrix Diagram to find out the relationship between technical speafications of making crispy mushrooms and low performance quality indicators. The results of this study was indicated that level of customer satisfaction with crispy mushrooms from the CSI method as 79,73%. The analysis used IPA obtained 5 quality atribute indicators that performed low with hight customer expectation. So, this 5 indicators needed further analysis used the Matrix Diagram, the results obtained showed 3 that the formulate recomendations that can be used for the quality improvement. There are improving design product by re-design products, lre-design for the right compositions to produced flavor that tasty and consistent, and regulates the use of cooking oil.

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