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All Journal Jurnal Teknologi Industri Pertanian Jurnal Penelitian Pascapanen Pertanian Indonesian Food Science and TechnologyJournal Jurnal Ilmiah Wahana Bhakti Praja Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences
Ade Iskandar
Department Of Agroindustrial Technology, Faculty Of Agricultural Technology And Engineering, Bogor Agricultural University
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Social Sciences

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PENGEMBANGAN AGROINDUSTRI TERINTEGRASI DI KAWASAN AGROWISATA BERBASIS NANAS DI KABUPATEN PEMALANG Kartika Trianita; Anas Miftah Fauzi; Ade Iskandar
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (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.2020.30.2.138

Abstract

The development of integrated agroindustry in superior commodity-based agritourism becomes one of the programs to help to increase the villager’s welfare. Complete and effective planning is needed to develop integrated agroindustry in agritourism with less risk of failure in implementation. The objective of this research was to develop an integrated agroindustry in pineapple-based agritourism in Pemalang Regency, including to determine the preferred agritourism facilities and pineapple-based products, and to determine the strategic location, and techno-economic analysis of pineapple-based factory. The respondent’s preferences for agritourism facilities and pineapple-based products were collected by using a questionnaire. The strategic location was determined by using the Exponential Comparison Method. The feasibility of a pineapple-based factory consisted of the calculation of NPV, IRR, Net B/C, PBP, and BEP. The results showed that the priority for procuring agro-tourism facilities was the activity of pineapple processing tours, gazebos, children's playgrounds, cafeterias or eating places, photo spots, souvenir shops, pineapple field tours, and internet access. The more preferred products were fresh pineapple, pineapple pie, jelly, sweets, jam, chips, juice, nata de pina, candy, syrup, and stick. Belik District was chosen as the strategic location for agritourism based on pineapple. The pineapple-based factory was feasible for an establishment with investment cost of Rp12,287,857,290; working capital of Rp5,292,243,387; NPV of Rp18,506,493,138; IRR of 19.03%; PBP of 4.26 year; Net B/C of 2.51; and BEPof 41.47%. Keywords: agritourism, agroindustry, honey pineapple, rural development
KARAKTERISTIK NIRA KELAPA FERMENTASI DENGAN METODA FERMENTASI MOROMI Ade Iskandar; Luthfiano Yossy Darusalam
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (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.2020.30.2.244

Abstract

Coconut sap consists of around 85 % water, 14% sugar and a small amount of protein, amino acids, organic acids, minerals, dyes, and fats. It has the potential to be a fermentation medium. Fermented coconut sap is expected to be a raw material for seasoning product similar to salty-sweet soy sauce. Soy sauce is made from fermented soybeans or a mixture of soybeans and wheat. Soybeans and wheat are allergens, so many consumers who are healthy-living oriented avoide to consume them. The fermented coconut sap is free of soybeans and wheat. It was made through a one-step of moromi fermentation. The temperature (35, 45 and 55 ° C) and sea salt concentrations (25 and 35%) were used in this study to determine its effect on microbiological, physico-chemical and organoleptic characteristics of fermented coconut sap. The results showed that the moromi fermentation took place the number of microbes (TPC) increased from 91 + 46 cfu/g until the peak of growth of (1.18+0.48) x104 cfu/g on the day 35th and decreased into (1.54 + 0.19) x103 cfu/g on the 48th day; the pH level decreased from 6.37+0.84 to 4.22+0.75, the total dissolved solids increased from 39.35+0.90 % to 48.83+1.88%; reducing sugar increased from 0.13+0.01 mg/l to 1.64+0.45mg/l; colour changes from clear-yellowish to dark-brown; and the dominant volatile compounds were 2-pentanone, and 4-hydroxy-4-methyl. The treatment of differences in salt content did not affect the nature of fermented juice while temperature significantly affected the reducing sugar, colour, and TPC. Organoleptic test results showed that the fermented coconut sap at 55oC and the addition of 25% sea salt was the most preferred one. Keywords: coconut sap, fermented coconut sap, moromi, sea salt, temperature
Peningkatan Daya Simpan Mi Sagu Basah Pada Suhu Rendah Dengan Aplikasi Kemasan Plastik Dan Kondisi Vakum Evi Savitri Iriani; Endang Yuli Purwani; Yulnia Azriani; Ade Iskandar
Jurnal Penelitian Pascapanen Pertanian Vol 3, No 1 (2006): 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.v3n1.2006.24-32

Abstract

Mi sagu merupakan makanan khas Indonesia. khususnya daerah Bogor dan sekitarnya. Saat ini mi sagu dijual dalam bentuk curah dan belum dikemas secara higienis schingga umur simpannya hanya berkisar 1-3 hari pada kondisi kamar. Untuk memperpanjang umur simpan mi sagu dapat dilakukan, antara lain menggunakan kemasan yang tepat. Tujuan dari penelitian ini adalah untuk menentukan jenis kemasan plastik dan kondisi pengemasan terbaik untuk dapat memperpanjang daya simpan mi sagu basah. Penelitian ini dilakukan dengan mengemas produk mi sagu pada tiga jenis kemasun plastik , yuitu laminasi, polietilen dan polipropilen pada dua kondisi pengemasan yaitu vakum dan nonvakum. Penelitian menggunakan rancangan acak faktorial dengun tiga ulangan. Adapun parameter yang diamati meliputi sineresis, cooking loss, ketengikan, pH, warna dan mikroorganisme total. Mi sagu yang telah dikemas disimpan pada suhu sekitar 50C selama 50 hari dan dilakukan pengamatan setiap 5 hari. Hasil penelitian menunjukkan bahwa kondisi pengemasan lebih berpengaruh terhadap kualitas mi sagu dibandingkan jenis kemasan. Kemasan polipropilen pada kondisi vakum merupakan jenis kemasan terbaik untuk mempertahankan kualitas mi sagu hingga penyimpanan 40 hari, Prolonging Shelf Life or Sago Noodle At Low Temperature With Flexible Packaging Application and Vacuum ConditionSago starch noodle is a traditional food of lndonesian especially at Bogor area. Currently, sago starch noodles sold at traditional market was not under an hygienic packages so that the shelflife was only between 1-3 days at room conditions. To prolong the shelflife of sago starch noodle can be done by using right packaging techniques. The aim or this research was to find out the best packaging techniques to prolong the shelflife of wet sago starch noodles. This research was conducted using three types of plastic bag (lamination, polypropylene and polyethylene) in two atmospheric conditions (vacuum and non vacuum). Experiment design used was a complete randomized factorial design with three replications. Parameter to be observed were syneresis, cooking loss, rancidity, pH, color and total microorganism. Sago starch noodle was stored at 50C for 50 days and evaluated every 5 days. Results showed that packaging conditions more significantly affected the sago starch noodles quality compare to packaging types. Vacuum condition gave the best results. Overall. the best packaging material for sago starch noodle was polypropylene under vacuum condition which could prolong the shelf life until 40 days.
Performance Improvement of Fruit Ripeness Smart Label Based On Ammonium Molibdat Color Indicators Ade Iskandar; Indah Yuliasih; Endang Warsiki
Indonesian Food Science & Technology Journal Vol. 3 No. 2 (2020): Vol 3 No 2, July 2020
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v3i2.10178

Abstract

Research in fruit ripeness indicator is still experiencing especially due to major difficulties of several fruits with no color changes in its skin when it is ripen. From the previous research, there was found that ammonium molybdate [(NH4) 6Mo7O24.4H2O] embedded in the polymer matrix could be used as an indicator label to detect the ripeness of climacteric fruits base on the color change from yellow to blue and then green. However, the performance label still needs to be developed further. The surface of the label was still poor due to air or bubble trapping inside the film. It was found that mixing H2O2 and molydate agent produced air or bubble thus in this research, a pre-treatment of film solution was done to chase away the air by storing and vacuuming the solution in cold temperature and time period of storage. A variety of film drying method was also carried out to find the best temperature of the oven to produce smooth surface of the film. The sensitivity of the label to ethylene gas was improved by adding more agent solution into the film. The best form of smart labels was produced using an oven at 40°C for 18 hours. The label composition was 100 mL distilled water, 3.5 g PVOH, 2 mL glycerol, and a color indicator solution (ammonium molybdate and hydrogen peroxide ratio of 1:10) at 4 mL. The molydate solution had to be stored for 3 days in temperature of 7oC before used. The label sensitivity was improved as low as 100 ppm of pure ethylene gas. Label application in a pack of avocados showed a relationship between label color changes and fruit quality degradation. The value of hue label on days 0 to 6 changed from yellow to greenish yellow, while on the 7th to the 10th day the color of the label was still in the same color as the day of 6th. Decreasing the quality of fruit during storage can be seen from the increase in the percentage of weight loss and hardness of fruit texture.
Understanding the Government's Strategy in Public Policy Making in the Era of Mutikcrisis in Indonesia: Study of Public Policy Analysis Malik Malik; Julinta Paulina; Ade Iskandar; B.M.A.S. Anaconda Bangkara; Adi Mursalin
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 5, No 3 (2022): Budapest International Research and Critics Institute August
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i3.6166

Abstract

This study discusses the understanding of public policy-making by the government to respond to the pandemic, which has given rise to many difficulties among citizens because the government has issued various policies during a multi-crisis. The author understands that every policy has taken certainly impacts policies in regular times and government policies in times of crisis; of course, the impact will be different. To strengthen our discussion, we have received support from many scientific publications we have studied in the phenomenological approach, a way to get an exceptional understanding of the existing data. Our literature search was conducted electronically on several journals and book publications that discuss issues of public policy making in response to pandemics in multi-crisis times in many application contexts. Based on the results of the study and discussion, we can summarize that in public policy-making in times of multi-crisis, the government has been faced with a dilemma between the commitment to respond to the pandemic to protect the entire nation from the threat of the COVID-19 pandemic and having to accept the consequences of policies taken in a very precarious atmosphere. Hopefully, these findings will be the subject of discussion in similar studies in the future.
IDENTIFICATION OF CONCEPTS AND APPLICATIONS OF BEST PRACTICES IN PUBLIC POLICY AND SERVICES: SCIENTIFIC PROOF OF PUBLIC SERVICES IN SEVERAL DEVELOPED AND DEVELOPING COUNTRIES Ani Heryani; Budi Sulistiyo Nugroho; Novdin M Sianturi; Ade Iskandar; Laros Tuhuteru
Jurnal Ilmiah Wahana Bhakti Praja Vol 13 No 1 (2023)
Publisher : Lembaga Riset dan Pengkajian Strategi Pemerintahan IPDN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33701/jiwbp.v13i1.3121

Abstract

This study aims to identify several scientific evidence of the process of concepts and applications of public policymaking and services based on scientific knowledge obtained from various practices in developed and developing countries. We get supporting data from various first publications on public policy and services in Indonesia and several other scientific contexts. We analyze under a phenomenological engagement involving a coding system, so that valid and reliable conclusions are drawn to answer the problem. Based on the analysis and discussion results, we can conclude that several essential components have been obtained whose language is the concept and application of policymaking in public has resulted in a variety of concepts and policies that follow the needs of the field, which are based on instruments and objectives. The best practice that we have been able to conclude includes anti-corruption policies limiting policies in Indonesia and narcotics policies, human rights and democracy, technology and science policies, and system policies that work in Indonesia. These findings will be helpful in the development of similar studies in the future.
Co-Authors Adi Mursalin Anas M. Fauzi Ani Heryani B.M.A.S. Anaconda Bangkara Budi Sulistiyo Nugroho Endang Warsiki Endang Yuli Purwani Evi Savitri Iriani Indah Yuliasih Julinta Paulina Kartika Trianita Laros Tuhuteru Luthfiano Yossy Darusalam Malik Malik Yulnia Azriani