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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal AGROTEKNOLOGI Majalah Ilmiah Ekonomi Komputer Jurnal Penelitian Pascapanen Pertanian OPERATION EXCELLENCE: Journal of Applied Industrial Engineering Jurnal Penelitian Pertanian Terapan Industria: Jurnal Teknologi dan Manajemen Agroindustri Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL ILMIAH PETERNAKAN TERPADU INSIST (International Series on Interdisciplinary Research) Jurnal Inovasi Pembangunan JURNAL HUTAN TROPIS Jurnal Pengembangan Agroindustri Terapan
Tanto Pratondo Utomo
Dosen Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
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KELAYAKAN AGROINDUSTRI KOPI LUWAK DI KABUPATEN LAMPUNG BARAT Febrianti, Febrianti; Utomo, Tanto Pratondo; Nugraha, Adia
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): 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 (78.83 KB) | DOI: 10.23960/jtihp.v16i1.63 - 72

Abstract

West Lampung is one of coffee production center in Lampung. Some farmers have began to ferment their coffee bean  biologically using Luwak .This project was aimed to study whether the establishment of ‘Luwak’ coffee industry  at West Lampung will bring benefit to farmers. The result of the study shows that the market for ‘LUWAK’ coffee is very potential because the plantation/production area at West Lampung is widely available. By using CAMCE China technology it can be estimated that the total production  of 3200 kg per year will be achieved.  CAMCE was chosen because it uses latest technology, needs lower investing cost in equipment , and offers a complete factory construction. In addition there are plenty of human resources available to be involved in establishing this industry.
NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot esculenta Crantz) MENJADI KELANTING SEBAGAI SNACK LOKAL Widiastuti, Tri; Nurdjanah, Siti; Utomo, Tanto Pratondo
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.14450

Abstract

Processing cassava into various food products is an effort to produce the economic added value of cassava. The processing also needed to reduce the damage of fresh cassava. This study was aimed to asses the performance of ‘kelanting’ as an indigenous snack and its added value. Data were collected at the Plamboyan Farmer Women's Small Group (KWT) in Rejomulyo Village, Palas Subdistrict, South Lampung Regency from August 2019 to November 2019 using questionnaire. The descriptive analysis used to describe the industry performance, while the added value calculated quantitatively using Hayami Table. The results showed that the performance of the processing of cassava by the Plamboyan Small Women Farmers Group (KWT) was affected by the high availability of raw materials, i.e. ‘mentega’ cassava as local variety and how to process ‘kelanting’. The added value of processing cassava become ‘kelanting’ was Rp 5,493.00/kg with a value-added ratio of 64.55% which was classified as high value-added (>40%). The profit was Rp. 3,743.00/kg with profit rate of 68.14%. Keywords: added value, cassava, processed cassava product
Analisis Potensi dan Kelayakan Finansial pada Agroindustri Biogas Menggunakan Covered Lagoon Anaerobic Reactor Termodifikasi Sri Hidayati; Tanto Pratondo Utomo; Erdi Suroso; Zana Azalia Maktub
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 3 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (823.28 KB) | DOI: 10.21776/ub.industria.2019.008.03.6

Abstract

Abstrak PT Juang Jaya Abdi Alam (JJAA) Kabupaten Lampung Selatan adalah perusahaan peternakan sapi yang menghasilkan limbah kotoran sapi yang cukup besar (sekitar 198.000 kg per hari). Limbah kotoran sapi berpotensi untuk menghasilkan biogas yang memiliki nilai ekonomi. Salah satu reaktor biogas yang cocok digunakan di daerah tropis adalah Covered Lagoon Anaerobic Reactor (CoLAR). Model ini hanya berupa kolam yang diberi penutup kedap gas yang diberi pipa dan pompa. Penelitian dilakukan untuk menganalisis potensi dan kelayakan finansial agroindustri biogas limbah kotoran sapi di PT Juang Jaya Abdi Alam (JJAA) Kabupaten Lampung Selatan. Penelitian menggunakan metode telaah pustaka, pengamatan, analisis kuantitatif, dan diskusi dengan para pakar yang terkait agroindustri biogas limbah kotoran sapi. Hasil analisis menunjukkan bahwa PT JJAA memiliki potensi yang tinggi yaitu dari 9000 sapi mampu menghasilkan energi listrik untuk 203 pelanggan dengan daya listrik terpasang 1300 VA. Berdasarkan studi kelayakan secara finansial, agroindustri biogas layak dijalankan karena memenuhi kriteria kelayakan usaha, yaitu: Net Present Value (NPV) sebesar Rp77.353.897.714,- ; Internal Rate of Return (IRR) sebesar 42,52 %, nilai Net Benefit/Cost Ratio (Net B/C) sebesar 4,51 dan Payback Period selama 2,22 tahun. Hasil analisis sensitivitas menunjukkan bahwa kenaikan harga input sampai 23% menyebabkan proyek menjadi tidak layak.Kata kunci: agroindustri, biogas, studi kelayakan AbstractPT Juang Jaya Abdi Alam (JJAA) at South Lampung Regency, is a cattle-breeding company that produces a large amount of cow manure (around 198,000 kg per day). Cow manure has the potential to produce biogas that has economic value. Covered Lagoon Anaerobic Reactor (CoLAR) is a biogas reactor that suitable for tropics climate. This model is quite simple; only a pond that is given a gas-tight cover, pipe, and pump. The study was conducted to analyze the potential and the financial feasibility of cow manure waste-based biogas agroindustry in PT JJAA. The study methods used are literature studies, observations, surveys, and interviews with experts correlated to the development of biogas agroindustry for cow manure. The results of the analysis show that PT JJAA has a high potential of 9000 cows capable of producing electrical energy for 203 customers with installed electric power of 1300 VA. Based on a financial feasibility study, biogas agroindustry is feasible to run because it meets the business feasibility criteria, namely: NPV of Rp. 77,353,897,714; IRR of 42.52%, Net B/C ratio value of 4.51 and payback period of 2.22 years. The results of the sensitivity analysis show that an increase in input prices of up to 23% has caused the project to be unfeasible.Keywords: agroindustry, biogas, feasibility study
Pengasapan Ikan Kembung menggunakan Asap Cair dari Kayu Karet Hasil Redestilasi Erdi Suroso; Tanto Pratondo Utomo; Sri Hidayati; Astri Nuraini
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.005 KB) | DOI: 10.17844/jphpi.v21i1.21261

Abstract

Asap cair dari kayu karet dapat digunakan sebagai bahan pengawet ikan kembung (Rastrelliger kanagurta) karena mengandung senyawa fenol dan asam organik yang bersifat sebagai senyawa anti bakteri dan antioksidan. Penelitian ini bertujuan untuk menentukan konsentrasi asap cair kayu karet redestilasi dan lama perendaman ikan terbaik pada pengasapan ikan kembung. Penelitian menggunakan rancangan acak kelompok faktorial (RAK Faktorial) dengan perlakuan konesntrasi asap cair (10, 15 dan 20%) dan lama perendaman (10, 15 dan 20 menit). Analisis yang dilakukan meliputi angka lempeng total, kadar air dan organoleptik. Hasil terbaik yaitu menggunakan konsentrasi asap cair kayu karet redestilasi 10% dan lama perendaman ikan selama 15 menit dengan nilai angka lempeng total 4,4×103 CFU/g pada hari ke-0 dan 4,7×104 CFU/g pada hari ke-6, kadar air di bawah 60% selama penyimpanan, dan sifat organoleptik berupa skor aroma 4,48 (netral)dan skor penerimaan keseluruhan 4,51 (netral).
PENGARUH SUHU DAN LAMA PEMANASAN SAAT PROSES BLANSING TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN FISIK TEPUNG UBI KAYU Ayu Dian Pratiwi P; Siti Nurdjanah; Tanto Pratondo Utomo
Jurnal Penelitian Pascapanen Pertanian Vol 17, No 2 (2020): 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.v17n2.2020.117-125

Abstract

Pengolahan ubi kayu segar menjadi tepung merupakan salah satu alternatif untuk mengatasi sifat fisiologis ubi kayu yang mempunyai umur simpan yang relatif singkat. Akan tetapi, pada umumnya tepung ubi kayu yang diproses secara tradisional dari gaplek memiliki beberapa kelemahan. Kelemahan ini antara lain kurang mengembang pada tingkat proporsi yang tinggi, tekstur produk relatif keras, serta aroma apek (musty) ubi kayu kering yang terbentuk karena reaksi lanjut dari proses kerusakan fisiologi pasca panen saat penjemuran gaplek. Komponen aroma musty ini sering kali masih terbawa ketika diaplikasikan pada produk olahannya. Upaya untuk memperbaiki kualitas tepung umbi-umbian telah banyak dilakukan termasuk penggunaan panas. Blansing dalam air panas telah dilaporkan dapat memperbaiki kualitas produk kering berbasis hortikultur. Tujuan penelitian ini adalah mengevaluasi pengaruh perbedaan suhu dan lama blansing dalam terhadap sifat fisikokimia dan morfologi granula tepung ubi kayu. Metode blansing menggunakan air panas bersuhu 50C, 55C dan 60℃ selama 5 menit, 7,5 menit dan 10 menit sebelum pegeringan dan penepungan. Hasil penelitian menunjukkan suhu dan lama pemanasan berpengaruh terhadap sifat fisikokimia tepung ubi kayu. Semakin tinggi suhu dan semakin lama pemanasan menyebabkan penurunan kadar air, kadar abu, kadar amilosa, meningkatkan kelarutan dan swelling power, serta menyebabkan perubahan morfologi granula atau butiran tepung. Effect of Temperature and Heating Time During Blanching Process on Physicochemical and Morfologi Properties of Cassava FlourProcessing of fresh cassava into flour is one alternative to overcome the physiological properties of cassava which has a relatively short shelf life. However, in general, traditionally processed cassava flour has several disadvantages such as low dough development, less acceptable texture and flavor when used as main material in bakery products, as well as other food products. Many efforts to improve the quality of cassava flour have been carried out, including the use of heat treatments. Hot water pretreatment has been reported to be beneficial for improving quality of dried horticulture commodities. The purpose of this study was to evaluate the effect of temperature and length of blanching on physicochemical properties of cassava flour. The method was carried out by blanching cassava chip in hot water at 50C, 55C and 60℃ for 5,7,5 and 10 minutes before drying and milling. The results showed the temperature and duration of heating affected the physicochemical properties and granular morphology of cassava flour. The higher the temperature and the longer the blanching cause a decrease in water content, ash content, amylose content, increase solubility, increase swelling power, and slightly changed the granular structures.
EVALUATION OF HARVEST AGE ON PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT CAPACITY OF BUTTERNUT PUMPKIN FLOUR Siti Nurdjanah; Ika Mulawati; Tanto Pratondo Utomo; Fibra Nurainy
Jurnal Penelitian Pascapanen Pertanian Vol 18, No 3 (2021): 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.v18n3.2021.121-130

Abstract

Processing pumpkins (Cucurbita moschata) is one alternative to prolong its shelf life and to provide flexibility in uses.. The aim of this research was to find the right harvest time to produce pumpkin flour with high yield and good quality. The experiment was designed using a complete randomized block design with 4 replications. The treatments included the harvest age of 15, 20, 25, and 30 days after fruit set (DAFS). The data obtained were processed using ANOVA, and continued tested using DMRT. The pumpkin with various maturity levels was analysed for starch, moisture, ash, lipid, protein and carotenoid contents. Yield, potential as antioxidant, granular shape and size were also determined The results indicate that pumpkin harvested at 25 DAFS produced high yield and good quality flour.
KAJIAN MANFAAT EKONOMIS PENERAPAN KONSEP PRODUKSI BERSIH PADA INDUSTRI KARET REMAH BERBASIS KARET RAKYAT Tanto Pratondo Utomo; Anas Miftah Fauzi; Tun Tedja Irawadi; Muhammad Romli; Amril Aman; Suharto Honggokusumo
Majalah Ilmiah Ekonomi Komputer 2007: Majalah Ilmiah Ekonomi Komputer Edisi Agustus
Publisher : Majalah Ilmiah Ekonomi Komputer

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1076.352 KB)

Abstract

Tujuan penelitian ini adalah menganalisis manfaat ekonomis penerapan konsep produksi bersihberdasarkan altematif terpilih untuk perbalkan proses pada industri karet remah yang dapal meningkatkanefisiensi dan mengurangi resiko pencemaran dan dapat diterapkan pada penyedia bahan baku (petani karet,KUD, dan pedagang pengumpul) dan pengolahan bokar menjadi karet remah (pabrik karet remah). Hasilpenelitian menunjukkan bahwa penerapan konsep produksi bersih pada industri karet remah berbasis karetrakyat yang diterapkan pada tahap penyediaan bahan baku dan pada tahap pengolahan bokar menjadi karetremah menghasilkan keuntungan ekonomis dengan (1) penghematan air sebanyak 18,5 m3110n karet kering;(2) penghematan energi senilai Rp. 7.91011on karet kering; (3) tidak diperlukan investasi untuk peralatanpenghilangan bau (malodour); (4) dihindari terjadinya kerugian akibat proses penggantungan selama 14 harisenilai Rp. 70/kg bokar; dan (5) tahapan proses pengolahan bokar menjadi karet remah lebih singkat dengantidak digunakannya mesin hammer-mills. Dampak ekonomis yang bersifat menambah biaya adalah (1)diperlukan investasi tambahan untuk resirkulasi air; (2) investasi fasilitas penggilingan bokar; dan (3) investasibiaya pengolahan Iimbah berupa serum hasil pengpresan bokar pada tingkat petani karet.Kata kunci: produksi bersih, bokar, karet remah, manfaat ekonomis
Analisis Kualitas Pelayanan dan Strategi Pengembangan Wisata Edukasi Sentulfresh Indonesia Tanto Pratondo Utomo; Adam Jordan; Novita Herdiana; Wisnu Satyajaya
Operations Excellence: Journal of Applied Industrial Engineering Vol 11, No 1, (2019): OE Maret 2019
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/oe.v11.1.2019.011

Abstract

Sentulfresh Indonesia Educational Tour can not avoid the effects of tight business competition, so it needs to improve the services quality continuously. The purpose of this research was to analyse level of services visitor satisfaction educational tour, and to formulate development strategies to increase the visitor satisfaction. This research was a descriptive study with qualitative and quantitative data. Qualitative data were obtained by in-depth interviews, whereas quantitative data were acquired using questionnaires of development strategic and level of service to analyzed by Servqual method. The internal and external environments were analyzed, followed by SWOT  analysis. The result was used as data to formulate strategies followed by QSP) test to sequence priorities of the chosen strategies as strategy development of educational tour of Sentulfresh Indonesia. The result stated that the quality of service at the educational tour of Sentulfresh Indonesia has not meet the needs and desires of visitor. Based on SWOT analysis shows that the  score of IFE was 2.743 and EFE was 2.430. The priority of alternative strategies based on QSPM test was Realizing the development of facilities on remaining land accompanied by repair and improvements to existing facilities (TAS = 6.620).
EVALUASI EFEKTIVITAS PROSES PRODUKSI KARET REMAH DAN RIBBED SMOKED SHEET BERDASARKAN NILAI OVERALL EQUIPMENT EFFECTIVENESS (OEE) Tanto Pratondo Utomo; Erdi Suroso; Harun Al Rasyid; Muhamad Pandutyas; Adven Bangun Sihite
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (280.106 KB) | DOI: 10.19184/j-agt.v10i02.5049

Abstract

Performance and productivity of natural rubber agroindustry could be determined by its overall equipment effectiveness (OEE) value because OEE is the best way to monitor the production efficiency which consisted of availability ratio (AR), performance efficiency (PE), and quality rate (QR). . By using the OEE, the Standard Indonesia Rubber (SIR) and Ribbed Smoked Sheet (RSS) Factory find the sources of its productivity loss. The aim of this research were to determine the OEE of RSS Rubber Factory and its source of productivity loss. This research was conducted in one SIR 3 and one RSS Factory in Lampung Province. The research was conducted by field survey. The primary and secondary data collected was analyzed descriptively and were presented in tables and diagrams. The result showed that the average OEE of SIR Factory was 71.68 percent which was consisted of 89.58 percent of AR, 80.29 percent of PE, and 99.81 percent of QR; meanwhile OEE RSS Factory was of 46.47 percent that consisted of 95.92 percent of availability ratio, 48.42 percent of performance effciency, and 99.97 percent of quality product . The performance efficiency was the lowest among three components of RSS Rubber Factory OEE. This low value of performance efficiency showed that the speed of the production process is far from predetermined or designed production speed rate. Keywords: OEE, rubber factory, SIR 3, RSS
NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot esculenta Crantz) MENJADI KELANTING SEBAGAI SNACK LOKAL Tri Widiastuti; Siti Nurdjanah; Tanto Pratondo Utomo
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.14450

Abstract

Processing cassava into various food products is an effort to produce the economic added value of cassava. The processing also needed to reduce the damage of fresh cassava. This study was aimed to asses the performance of ‘kelanting’ as an indigenous snack and its added value. Data were collected at the Plamboyan Farmer Women's Small Group (KWT) in Rejomulyo Village, Palas Subdistrict, South Lampung Regency from August 2019 to November 2019 using questionnaire. The descriptive analysis used to describe the industry performance, while the added value calculated quantitatively using Hayami Table. The results showed that the performance of the processing of cassava by the Plamboyan Small Women Farmers Group (KWT) was affected by the high availability of raw materials, i.e. ‘mentega’ cassava as local variety and how to process ‘kelanting’. The added value of processing cassava become ‘kelanting’ was Rp 5,493.00/kg with a value-added ratio of 64.55% which was classified as high value-added (>40%). The profit was Rp. 3,743.00/kg with profit rate of 68.14%. Keywords: added value, cassava, processed cassava product
Co-Authors Adam Jordan Adia Nugraha Adriyanus Ivan Pratama Adven Bangun Sihite Ailsa Azalia Ailsa Azalia Alimuddin Alimuddin Amril Aman Anas M. Fauzi Anggun KOmalasari Astri Nuraini Ayu Dian Pratiwi P Dewi Sartika Dinda Nur Annisa Ritonga Erdi Suroso Esa Ghanim Fadhallah Febrianti Febrianti Fibra Nurainy Fiqih Pertiwi Firdaus Firdaus Garli Marsantia Gusri Ahyar Ibrahim Hanung Adi Nugroho Hartami Dewi Harun Al Rasyid Harun Al Rasyid Harun Al Rasyid Harun Al Raysid Herdiana, Novita Ika Mulawati Irwan Sukri Banuwa Irwan Sukri Banuwa Jordan, Adam Laila Julianti M A Chozin Maria Erna Kustyawati Muhamad Pandutyas Muhammad Romli dan Suprihatin Andes Ismayana Neti Yuliana Novita Herdiana Nurbaiti Nurbaiti Otik Nawansih Otik Nawansih Pramita Sari Anungputri Rio Cakaradinata Samsul Bakri Sarono - Septianita Eva Rozani Siti Nurdjanah Siti Nurdjanah Siti Nurdjanah Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Subeki Subeki suci hardina rahmawati Suharto Honggokusumo Suharyono A. S. Suripto Dwi Yuwono Susilawati Susilawati Sussi Astuti Syafika Itamar Tirza Hanum Tri Widiastuti Tun Tedja Irawadi Udin Hasanudin Vevi Oktavia Vina Asfia Chori Wisnu Satyajaya Wisnu Satyajaya Wisnu Satyajaya Wisnu Satyajaya Zana Azalia Maktub