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All Journal Jurnal Penelitian Pascapanen Pertanian Jurnal Industri Hasil Perkebunan
Aldicky Faizal Amri
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering

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RANCANGAN PROSES PRODUKSI FRUIT LEATHER BERBASIS PISANG SKALA USAHA KECIL MENENGAH (UKM) KAPASITAS 50KG/HARI Muhamad Kurniadi; Asep Nurhikmat; Annisa Kusumaningrum; Aldicky Faizal Amri; Dini Ariani
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 2 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n2.2019.64-72

Abstract

Penelitian ini bertujuan untuk membuat rancangan proses produksi fruit leather berbasis pisang skala UKM kapasitas 50 kg/hari.  Metode penelitian yang digunakan pada tahap pertama adalah melakukan formulasi pisang dengan variasi jenis buah yaitu  F1 (pisang /mangga), F2 (Pisang /nanas) dan F3 (pisang/sirsak) serta dilakukan pengujian kimia, mikrobiologi dan sensoris. Simulasi analisis kelayakan usaha dengan menggunakan kriteria kelayakan  yaitu tingkat keuntungan, Benefit Cost Rasio (BCR ), IRR, NP, Break Event Point dan penentuan tata letak peralatan proses produksi. Data  yang diperoleh disajikan dalam bentuk tabel, selanjutnya  diolah dan dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa formula terpilih adalah F1 (pisang/mangga) mempunyai karakteristik kimia yang meliputi kadar air 18,00 %, vitamin C 115,80 mg/100g,serat pangan2,98%,pektin 12,80%, gula reduksi 12,65%, Aw 0,521 dan kuat tarik 6,37 N serta paling disukai panelis. Hasil simulasi kelayakan usaha  fruit leather berbasis pisang skala UKM kapasitas 50 kg per hari layak dikembangkan, karena memenuhi kriteria kelayakan usaha yaitu : BCR  1,20; BEP (Rp) 35.111.358,57,-; BEP (unit) 5852, NPV 240.255.699,13, IRR 11,57% , rencana usaha produksi Fruit Leather lebih sensitif terhadap skenario penurunan pendapatan daripada kenaikan biaya. Tata letak peralatan produksi menggunakan bentuk U (U shape). Fruit Leather Production Process Design Based On Middle Small Scale Business Scale (UKM) Capacity 50 Kg/ DayThe aim of this research was to study about desain process of fruit leather production based on banana in home industry scale 50kg/day. The first step was formulated fruit leather based ono banana with varians of fruits i.e. F1 (banana.mango), F2 (banana/pineapple) and F3 (banana/soursop) then analyzed their characteristics (chemical, microbiology and sensory). Business properness analysis simulation used income level, Benefit Cost Ratio (BCR), IRR, NP, Break Event Point and production layout had been done. The data results presented in table and descriptive analyzed. The results showed that selected formula and most preferred and most by panelists was F1 (banana/mango) with water content 18%, vitamin C 115.8 mg/100g, fiber 2.98%, pectin 12.8%, reduction sugra 12.65%, water activity 0.521 and tensile strength of 6.37 N. Simulation results of business properness were BCR 1.20; BEP (Rp) 35.111.358,57; BEP (unit) 5852 NPV 240.255.699,13; IRR 11,57%. Layout of fruit leather production used U shape preferable.
IDENTIFIKASI PROFIL KUALITAS KOPI SEBAGAI ACUAN PENGEMBANGAN PRODUK SPESIALTI DI KAWASAN MENOREH, KULON PROGO, YOGYAKARTA Aldicky Faizal Amri; Ervika Rahayu Novita Herawati; Rifa Nurhayati; Agus Susanto
Jurnal Industri Hasil Perkebunan Vol 15, No 1 (2020): Jurnal Industri Hasil Perkebunan
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33104/jihp.v15i1.5776

Abstract

Abstract: An understanding the characteristics of raw materials is important for the product development process. The characteristics and methods of processing of a coffee bean will affect its final quality and the taste of its brewed coffee. In Kulon-Progo Region, the coffee quality profile has not been identified clearly. Therefore, this research was conducted to identify the quality profile of coffee that grows in the Menoreh, Kulon Progo region so that it can be used as a guideline for further product development. Identification is carried out by testing the physical, chemical, and microbiological parameters and the taste of coffee grown in the Menoreh region, Kulon Progo. Physical, chemical and microbiological parameters testing is done by referring to SNI 1-3542-2004 concerning coffee powder. Taste testing is carried out with the help of expert panelists who refer to the SCAA Cupping Protocol. Based on this research results, the quality of Menoreh coffee has met the level I quality requirements of SNI 1-3542-2004 and has the potential to be developed into specialty coffee originating from the Special Region of Yogyakarta.Keywords: Menoreh Coffee, Quality, Specialty Coffee, Product Development
Co-Authors Agus Susanto Annisa Kusumaningrum Asep Nurhikmat Dini Ariani Ervika Rahayu Novita Herawati Muhamad Kurniadi Rifa Nurhayati