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All Journal REKAYASA Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Ulya, Millatul
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Agriculture, Biological Sciences & Forestry Computer Science & IT Electrical & Electronics Engineering Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Physics

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Life cycle assessment of raw and fried tette chips production Ulya, Millatul; Mu?tamar, M. Fuad Fauzul; Firmansyah, R. Arief
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 1 (2020)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2020.003.02

Abstract

Madura has typical cassava-based food products including cassava chips, raw tette chips and fried tette chips produced by Small and Medium-sized Enterprises (SMEs). The production process of the three products varies and produces different environmental impacts. This study aims to evaluate and compare environmental impact assessments in the production of raw tette chips and fried tette chips using Life Cycle Assessment (LCA) approach. This study evaluates the product life cycle from the procurement of raw materials until the product is consumed. The results showed that fried tette chips had a lower environmental impact than raw tette chips per 500 gram basis. Climate change, photochemical oxidation and eutrophication are environmental impacts identified in this study. The results of this study are expected to get a comprehensive environmental footprint of the product system with respect to sustainable production and consumption.
Pemilihan Alternatif Terbaik Cleaner Production Pada Industri Keripik Singkong Dalam Mendukung Sustainable Manufacturing Ulya, Millatul; Hidayat, Khoirul
Rekayasa Vol 11, No 2: Oktober 2018
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (582.099 KB) | DOI: 10.21107/rekayasa.v11i2.4417

Abstract

Produksi bersih merupakan salah satu strategi dalam sustainable manufacturing yang dapat digunakan untuk meningkatkan kinerja lingkungan di industri pengolahan keripik singkong. Tahap awal dalam penilaian produksi bersih adalah identifikasi peluang produksi bersih dengan metode analisis deskriptif dan analisis keseimbangan material dan energi. Berdasarkan analisis neraca keseimbangan material dan energi, jumlah bahan baku 3,6 ton singkong menghasilkan non product output air sisa pencucian, 1,5 liter minyak jelantah dan 900 kg kulit singkong. Berdasarkan analisis neraca kesetimbangan massa dan energi tersebut, terdapat 5 peluang produksi bersih yaitu penghematan air, produksi sabun dari minyak jelantah, pengolahan kulit singkong menjadi tepung kulit singkong, kerupuk kulit singkong dan gula cair.  Perlu dilakukan penelitian lanjut berupa sintesis untuk menentukan alternatif terbaik dari beberapa peluang produksi bersih yang telah teridentifikasi.Kata Kunci: Produksi bersih, keripik singkong. Identification of Cleaner Production Opportunity in Cassava Chips Industry in Supporting Sustainable Manufacturing ABSTRACTCleaner production is one strategy in sustainable manufacturing that can be used to improve environmental performance in cassava chips processing industry. The initial stage in the assessment of cleaner production is the identification of cleaner production opportunities by descriptive analysis methods and the analysis of material and energy balance. Based on the analysis of material and energy balance, the amount of raw material is 3.6 tons of cassava yielded non product output of wash water remaining, 1.5 liter of used cooking oil and 950 kg of cassava peel. Based on the analysis of material and energy balance, there are 5 cleaner production opportunity that is water saving, soap production from used cooking oil, processing of cassava peel to cassava peel flour, cassava peel cracker and liquid sugar. Further research should be done in the form of synthesis to determine the best alternative of several cleaner production opportunities that have been identified.Keywords: Cleaner production, cassava chips, metode Bayes.
Pengaruh Penambahan Natrium Benzoat dan Suhu Penyimpan Terhadap Mutu Minuman Herbal Cabe Jamu Cair Ulya, Millatul; Aronika, Nadiyah Ferah; Hidayat, Khoirul
Rekayasa Vol 13, No 1: April 2020
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (418.074 KB) | DOI: 10.21107/rekayasa.v13i1.5385

Abstract

Minuman herbal cabe jamu cair merupakan inovasi produk baru yang masih perlu dikaji tentang metode pengawetannya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi natrium benzoat dan suhu penyimpanan terhadap mutu minuman herbal cabe jamu cair. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu pengaruh konsentrasi natrium benzoat (0 ppm, 200 ppm, 300 ppm) dan suhu penyimpanan (35 dan 45 °C). Hasil analysis of variance menunjukkan konsentrasi natrium benzoat berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT), warna dan total mikroba. Suhu penyimpanan berpengaruh nyata (Pkurang dari 0,05) terhadap total padatan terlarut (TPT), warna, dan total mikroba. Interaksi antara konsentrasi natrium benzoat dan suhu penyimpanan berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT).Kata Kunci: Cabe jamu, natrium benzoat, suhu penyimpanan, mutuEffect of Sodium Benzonate Addition and Storage Temperature on Quality of Piper Retrofractum Vahl Liquid Herbal DrinkABSTRACTPiper retrofractum vahl liquid herbal drink is an innovation of new products need to research about the method. This research aims to determine the effect of sodium benzoate addition and storage temperature on quality of piper retrofractum vahl liquid herbal drink. The design used in this study was a completely randomized design (CRD) with 2 factors, namely the effect of sodium benzoate concentration (0 ppm, 200 ppm, 300 ppm) and storage temperature (35°C and 45°C). The results analysis of variance shows that the concentration of sodium benzoate has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. Storage temperature has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. The interaction between sodium benzoate concentration and storage temperature was a significant effect (P less than 0.05) to total dissolved solids (TDS).Keywords: piper retrofractum vahl, sodium benzoate, storage temperature, quality .
Co-Authors Aronika, Nadiyah Ferah Firmansyah, Raden Arief Khoirul Hidayat Mu’tamar, Mohammad Fuad Fauzul