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All Journal Jurnal Teknologi Industri Pertanian Agroindustrial Technology Journal Jurnal Teknologi & Industri Hasil Pertanian
Aditya Wahyu Nugraha
Program Studi Teknologi Industri Pertanian, Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Computer Science & IT Engineering Industrial & Manufacturing Engineering

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PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation] Susilawati, Susilawati; Nurainy, Fibra; Nugraha, Aditya Wahyu
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.599 KB) | DOI: 10.23960/jtihp.v19i3.%p

Abstract

Goat milk is perishable foodstuffs and has  low shelf life. One way to preserve it is process goat milk into ice cream. This is usefulforreducingthe damagenutritiongoat milk. Purple sweet potatoes which contain some anthosianin can be added to inprove the texture. However, the amount of purple sweet potato  added will affect the texture and body of icecream.  Therfore this research is needed. This research was purposed to find concentration of purple sweet potato that will produce the best ice cream especially on organoleptic characteristic. The experiment was arranged in  Latin Square design in single factor that consist of 5 levels  concentrations of purple sweet potato paste. There were 0% (reference), 10%, 20%, 30%, and 40% (b/b) with 5 replications. Data were analyzed using analysis of variance . further tested using the HSD Test in 5% level of signiificance. The The results showed that addition of  30%  sweet potato paste produced the best quality of goat milk ice cream of Etawa . The score of aroma was 3,5 (not specific goat milk), the taste’s score was 3,47 (sweet), color’s score was 2,8 (rather purple), texture’s score was 3,5 (soft), and the overall  of acceptance was 3,203 (rather like). This ice cream contained water, protein, fat, ash, crude fiber, and total carbohidrate as amuch as 66,98%, protein was 5,5%, 11,86%, 1,34%, 0,3% and 14,2%. Keywords : goat milk, ice cream, purple sweet potato
ANALISIS MATERIAL, ENERGI DAN TOKSISITAS (MET) PADA INDUSTRI PENYAMAKAN KULIT UNTUK IDENTIFIKASI STRATEGI PRODUKSI BERSIH Aditya Wahyu Nugraha, Ono Suparno, dan Nastiti Siswi Indrasti
Jurnal Teknologi Industri Pertanian Vol. 28 No. 1 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Leather industry is known as industry that unfriendly to the environtment, since it produces a lot of wastes in its processes.  The objectives of this study were to analyze material, energy and toxicity (MET) and to identify cleaner production strategies which can be applied in leather tannery. This study was survey research.  The method used were purposive sampling, MET matrix, wastewater analysis, literature review, dan expert discussion. The study showed some chemical materials which used in processing were irritant, corrosive, and carcinogenic; wastewater of 29.5 m3and solid wastes of 1,749.14 kg. Hazardous pollutans in the waste water and solid wastes were sulfide, ammonia, and chrome.  Ammonia-N produced in deliming and bating process was 4,701.48 mg/L. Cr6+produced in the retanning, dyeing and fatliquoring processes was 2.09 mg/L. Sulfide produced in liming process was 646.4 mg/L. Setting out was the highest step to consumed energy, namely 336.37 kWh from 632.08 kWh of total energy consumed. The result of identification showed there were some cleaner production strategies which could be applied in the leather processing. The priority strategies which could be applied were water control and water reuse.Key words: cleaner production, MET, toxicity, wastes
ANALISIS POTENSI JEJAK KARBON LIMBAH CAIR DAN LISTRIK PADA PROSES PENYAMAKAN KULIT Aditya Wahyu Nugraha; Ono Suparno; Nastiti Siswi Indrasti
Jurnal Teknologi Industri Pertanian Vol. 30 No. 3 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.3.256

Abstract

Leather is a product obtained from the conversion process of raw skin/hide into leather. The process generate a number of wastes with a high pollutant content, especially waste water. The waste contributes to the formation of carbon emission. Awareness on environmental sustainability also requires the industry to improve its production system to make it more eco-friendly. Improvements will increase production and the industry reputation. Before making improvements to the production system, it is necessary to carry out an analysis related to the carbon emissions produced in producing a product. The objectives of this study were to calculate carbon emission (carbon footprint) that generates in the leather tannery process and to give alternative strategy for the environmental improvement. The research used primary data and secondary data. This research was carried out with the processes identification, carbon emission sources identification, an analysis of the carbon emission potential amount, and a study of strategies to minimize carbon formation in the tannery. The results of the analysis showed that electricity and wastewater were sources of carbon in the production process of leather. The total of carbon emission formed in the leather tanning process was 1,692.17 kg CO2 eq per batch, where wastewater contributed more than electricity. Further analysis showed that 1 m2 of leather produced 8.08 kg CO2 eq of carbon. The strategies that can be taken to reduce carbon emissions are engineering processes, material substitution, and using eco-friendly materials. Keywords: carbon footprint, leather, tannery
POTENSI PENGGUNAAN PARTIKEL NANOSILIKA DARI ABU SEKAM PADI SEBAGAI BAHAN TAMBAHAN DALAM PEMBUATAN BETON (MINI REVIEW) Aditya Wahyu Nugraha
Agroindustrial Technology Journal Vol 5, No 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v5i1.5111

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.
PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation] Susilawati Susilawati; Fibra Nurainy; Aditya Wahyu Nugraha
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v19i3.%p

Abstract

Goat milk is perishable foodstuffs and has  low shelf life. One way to preserve it is process goat milk into ice cream. This is usefulforreducingthe damagenutritiongoat milk. Purple sweet potatoes which contain some anthosianin can be added to inprove the texture. However, the amount of purple sweet potato  added will affect the texture and body of icecream.  Therfore this research is needed. This research was purposed to find concentration of purple sweet potato that will produce the best ice cream especially on organoleptic characteristic. The experiment was arranged in  Latin Square design in single factor that consist of 5 levels  concentrations of purple sweet potato paste. There were 0% (reference), 10%, 20%, 30%, and 40% (b/b) with 5 replications. Data were analyzed using analysis of variance . furtehre tested using the HSD Test in 5% level of signiificance. The The results showed that addition of  30%  sweet potato paste produced the best quality of goat milk ice cream of Etawa . The score of aroma was 3,5 (not specific goat milk), the taste’s score was 3,47 (sweet), color’s score was 2,8 (rather purple), texture’s score was 3,5 (soft), and the overall  of acceptance was 3,203 (rather like). This ice cream contained water, protein, fat, ash, crude fiber, and total carbohidrate as amuch as 66,98%, protein was 5,5%, 11,86%, 1,34%, 0,3% and 14,2%. Keyword : goat milk, ice cream, purple sweet potato
Co-Authors Fibra Nurainy Nastiti Siswi Indrasti Ono Suparno dan Eko Wahyudi Susilawati Susilawati Susilawati, Susilawati