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All Journal Agrointek CEMARA Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Journal of Applied Food Technology LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Nasional Teknologi Terapan Journal of Agri-Food Science and Technology (JAFoST)

Satria Bhirawa Anoraga

Program Studi Agroindustri, Departemen Teknologi Hayati Dan Veteriner, Sekolah Vokasi Universitas Gadjah Mada

Author-ID : 4126731

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Other

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PENGARUH SUHU DAN WAKTU PENGEPRESAN TERHADAP MUTU ORGANOLEPTIK BUBUK KAKAO SEBAGAI BAHAN BAKU MINUMAN COKLAT Satria Bhirawa Anoraga; Sri Wijanarti; Iman Sabarisman
JURNAL PERTANIAN CEMARA Vol 15 No 2 (2018): JURNAL PERTANIAN CEMARA (CENDEKIAWAN MADURA)
Publisher : Fakultas Pertanian

Minuman coklat merupakan produk yang disukai banyak orang dan memiliki dampak positif bagi kesehatan. Bahan baku minuman coklat yang paling dominan adalah bubuk kakao. Salah satu proses penting untuk menghasilkan bubuk kakao adalah pengepresan. Pengepresan merupakan proses memisahkan lemak dari nib kakao yang telah dipasta. Produk hasil pengepresan berupa bungkil kakao yang kemudian dihaluskan untuk menjadi bubuk kakao. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengepresan terhadap mutu organoleptik bubuk kakao. Pengamatan dilakukan selama bulan Juni-Juli di Laboratorium Inkubasi Pengolahan Kakao, Prodi Agroindustri, Universitas Gadjah Mada. Sampel yang digunakan adalah biji kakao terfermentasi dari Desa KakaoBanjaroya, Kulonprogo. Pada percobaan ini, sampel biji kakao yang telah disangrai dibuat pasta terlebih dahulu. Kemudian pasta kakao sebanyak 200 g dipres selama 20, 30 dan 45 menit menggunakan variasi suhu 70, 100 dan 110oC. Parameter yang diamati adalah sifat organoleptik seperti aroma, rasa, warna dan keasaman, yang diuji menggunakan uji kesukaan dan uji skoring. Hasil penelitian menunjukkan bahwa suhu dan lama pengepresan berpengaruh signifikan (p<0,5) terhadap rasa, warna dan keasaman untuk uji skoring, dan aroma untuk uji hedonik.

STANDARISASI PROSES PRODUKSI DENGAN PENERAPAN SOP DAN ALAT PENGOLAH SEDERHANA UNTUK MENINGKATKAN MUTU KAKAO BUBUK SESUAI SNI DI DESA KAKAO BANJAROYA, KALIBAWANG, KULONPROGO Satria Bhirawa Anoraga; Sri Wijanarti; Ika Restu Revulaningtyas; Fiametta Ayu Purwandari
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4 No 2 (2020)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.4.2.238-243.2020

Kelompok Tani Ngudi Rejeki mampu mengolah biji kakao kering menjadi kakao bubuk dan cocoa butter di tingkat rumah tangga. Namun ada beberapa permasalahan krusial terkait kualitas produk yang dihasilkan, yaitu peralatan yang tidak memadai dan pelaksanaan proses produksi yang belum seragam karena tidak adanya Standard Operational Procedure (SOP). Akibatnya, kualitas kakao bubuk yang dihasilkan sangat bervariasi dan belum bisa memenuhi kualitas berdasarkan Standar Nasional Indonesia (SNI) Kakao Bubuk. Pengabdian masyarakat ini bertujuan untuk meningkatkan keterampilan kelompok tani dalam mengoperasikan teknologi tepat guna berupa alat pengolahan bubuk kakao sederhana dengan berpedoman pada SOP yang telah dirancang, guna menghasilkan bubuk kakao berkualitas sesuai SNI No. 3747:2013. Metode pelaksanaan program pengabdian masyarakat ini terdiri dari penyuluhan pengolahan sekunder biji kakao yang sesuai standar, pelatihan teknologi dan pengoperasian alat sederhana pengempa lemak kakao, serta sosialisasi mengenai karakteristik bubuk kakao yang sesuai dengan SNI. Dari pengabdian ini telah berhasil didiperoleh bubuk kakao yang lebih baik dengan ukuran partikel yang lebih halus antara 80-100 mesh dan kadar lemak kakao yang lebih rendah, dengan menerapkan SOP dalam menggunakan alat tepat guna yaitu mesin pengepres dan penepung. Kata kunci: Kelompok tani, Alat pengempa, Lemak, Bubuk kakao, Minuman ABSTRACT Ngudi Rejeki farmer group has been able to process dry cocoa beans into cocoa powder and cocoa butter at the household level. However, there are some crucial problems faced related to the quality of the products, such as inadequate equipment and no Standard Operational Procedure (SOP) for the production process. Thus, the quality of powdered cocoa is varied and has not been able to meet the quality based on the Indonesian National Standard (SNI) for Cocoa Powder. This community service aims to improve the skills of farmer groups in operating appropriate technology as cocoa powder processing tool based on the SOPs that have been designed, in order to produce quality cocoa powder according to SNI No. 3747: 2013. The method of implementing the program consists of counseling on secondary processing of cocoa beans according to standards, training on technology and operation of a simple tool for pressing cocoa butter, and socialization on the characteristics of cocoa powder according to SNI. The result of this program are farmer group obtained better cocoa powder with a finer particle size between 80-100 mesh and lower cocoa butter content, by implementing SOPs in using appropriate tools. Keywords: Farmer group, Pressing tool, Butter, Cocoa powder, Drink

Analisis Umur Simpan Bubuk Kakao dalam Kemasan Plastik Standing Pounch Menggunakan Pendekatan Model Arrhenius Iman Sabarisman; Satria Bhirawa Anoraga; Ika Restu Revulaningtyas
Jurnal Nasional Teknologi Terapan (JNTT) Vol 1, No 1 (2017): NOVEMBER
Publisher : Penelitian dan Pengabdian Kepada Masyarakat Sekolah Vokasi Universitas Gadjah Mada

Cocoa powder is usually used to be a raw material in the chocolate products. In the large scale production, cocoa powder must be stored at specific time period before it was used. The quality of cocoa powder can decrease during storage period hence shelf life analysis of cocoa powder is needed. The aim of this study was to determine the shelf life of cocoa powder by Accelerated Shelf Life Testing (ASLT) Method with Arrhenius Model Approach. Cocoa powder was stored at different temperature (30, 40, and 50oC) and different packaging type (plastic with zipper and paper craft with zipper) to simul atedacceleration of damage as a result of temperature increase. Cocoa powder contained high level of fat so it more easily gone rancid. Moisture content and peroxide value were observed periodically that shown the quality parameters of cocoa powder. Initial moisture content and fat content of cocoa powder were analyzed by gravimetric method. Degree of rancidity which was shown with peroxide value was analyzed by iodometric titration method. According to the change of peroxide value, the shelf life of cocoa powder can be estimated.

Analisis Efektivitas Mesin pada Divisi Pengalengan Jamur Di PT XYZ Menggunakan Metode Overall Equipment Effectiveness Aditya Haradito; Iman Sabarisman; Satria Bhirawa Anoraga
Jurnal Nasional Teknologi Terapan (JNTT) Vol 3, No 1 (2019): JULI
Publisher : Penelitian dan Pengabdian Kepada Masyarakat Sekolah Vokasi Universitas Gadjah Mada

PT XYZ is one of the food canning companies in Indonesia. Nowadays, many companies are looking up for the alternatives to increase the company revenue by making a continous improvement in every process. This study has three aims to be achieved. First, knowing the value of availability rate, performance rate, and quality rate. Second, to determine the major cause which affecting the effectiveness value of the production machine. Third, to obtain the alternatives improvement to increase the machine effectivity. Overall Equipment Effectiveness (OEE) is a method to determine the effectiveness level of equipment utilization. The OEE method is known as one of the program applications of Total Productive Maintenance (TPM). This study measures the value of OEE in the production line of mushroom canning within two months. The values of this study are, availability rate is 89.99%, performance rate is 65.13%, and quality rate is 99.76%. From those data, the obtained calculation value of OEE is 58.71%, it shows that it has not reach yet the best practice (85%) and need an improvement. The Losses in PT XYZ are breakdown losses, setup and adjustment losses, idle and minor stoppage losses, and defect losses. The alternatives improvement are tightening the maintenance schedule, as well as inspection before and after use on the machine. This maintenance is supported by a focus on the TPM pillar of self-improvement, which changes the workers’ mindset, to change the mindset of the workers there should be an education and training to improve the ability of workers.

Aging process of black garlic using natural material as spontaneous fermentation medium Satria Bhirawa Anoraga; Anjar Ruspita Sari; Iman Sabarisman; Jumeri Wikarta
Journal of Applied Food Technology Vol 7, No 2 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v%vi%i.9129

This research aims to produce black garlic using various material such as clay chamber (kendil), bamboo chamber (besek), banana leaves, and aluminium foil. Single garlic var lanang (Allium sativum Var. Solo garlic) were cleaned up, weighed, covered by banana leaves, then put in clay chamber and bamboo chamber. Garlic were covered by alluminium foil used as control. All samples were aged using rice warmer in 60-70oC for 20 days. Brix(%) was measured using hand refractometer and antioxidant activity content was analyzed using 2, 2, diphenyl-1-picrylhydrazil (DPPH) assay. Result shows significant differences (P<0.05) on brix in obtained black garlic using clay chamber, bamboo chamber, and alluminium foil resulting a value of 5.2, 6.2 and 4˚Brix, respectively. Antioxidant activity content of black garlic were 60.5±0.156, 62,52±0,226 and 52.81±0.381% for clay chamber, bamboo chamber and alluminium foil, respectively, resulting the significant differences (P<0.05) among treatments. The antioxidant activity and brix of black garlic with bamboo chamber (besek) was significantly higher (P<0.05) than others. This result may provide beneficial information to home industry that produce black garlic for herbal food.

Identification of Factors Affecting Consumers In Buying Local Chocolate Products Wildan Fajar Bachtiar; Satria Bhirawa Anoraga; Anjar Kistia Purwaditya
Journal of Agri-Food Science and Technology Vol. 1 No. 2 (2020): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v1i2.2688

Yogyakarta has become a potential market for culinary industries. One of the emerging products, which becomes a typical souvenir from Yogyakarta, is local chocolate products. Some of the local chocolate producers continue to grow through their uniqueness and different sales points. The objective of this study is to investigate factors affecting of consumer decision making in purchasing local chocolate as a souvenir. This study was conducted in September 2019 through primary data collection in Yogyakarta. This research study involves exploration of significant target consumers. The total sample of 31 respondents were collected by accidental sampling. The results indicate that consumers highlighted promotion as the most important marketing factor that influences the purchasing decision for local chocolate products. On the other hand, consumers show that the products' quality and store are more important than the prices. Premium quality products, attractive and economical packaging, and giving product samples, ranked as the top three influential promotion sub-factors related to local chocolate product selection. Consumers who have higher educational backgrounds will focus on quality. The price factor becomes the last consideration, which is the variable price versus the number of contents in one package.

The Analysis of Business Feasibility of Bottled Water Product In Cup Of 240 ml In PDAM Tirta Binangun, Kabupaten Kulon Progo Abyan Mahendra; Satria Bhirawa Anoraga
Journal of Agri-Food Science and Technology Vol. 1 No. 2 (2020): August
Publisher : Universitas Ahmad Dahlan

Regional Drinking Water Company (PDAM) Tirta Binangun is one of the Regional Owned Enterprises (BUMD) in the field of water delivery services for Kulon Progo residents. PDAM Tirta Binangun also has a Bottled Drinking Water (AMDK) production program. AMDK KU needs to identify the financial feasibility of a 240 mℓ cup product. The need for business analysis is to find out whether AMDK KU can generate profits in the future or vice versa. The analysis of business feasibility used the methods of Break Event Point (BEP), Net Present Value (NPV), and Net B/C Ratio. Besides, it is necessary to take alternative corrective actions at the company for 240 mℓ cup products. The company of AMDK KU has gotten the normal BEP for the first cup production of 240 mℓ is 70,654 cartons, and the income in 6 months and 15 days is Rp 1,130,470,076. The analysis result is the company of AMDK KU, with the cup production of 240 mℓ, can be said that it had a profit. If the income and the price are increased by 10 percent, 20 percent, and 30 percent, it still will have profit. According to the NPV analysis, the products of 240 mℓ cup of AMDK KU are feasible to be done, even for 10 days later. However, the analysis result of the Net B/C Ratio, the products of 240 mℓ cup of AMDK KU is profitable because the score is Rp 1.1332. Furthermore, the PP result found in 10 months 11 days is included as a quick return on investment. The alternative action to solve the unprofitable products is by developing the product using the new innovation, product branding, a new marketing strategy, and additional investment.

Feasibility Study of Black Garlic's Home Industry in Ngestiharjo Village Anjar Kistia Purwaditya; Noor Aulia Asrul Muliana; Reza Ulfi Shahrul; Satria Bhirawa Anoraga
Journal of Agri-Food Science and Technology Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Garlic production in Indonesia is quite large. So far, we have known that many garlic are sold raw without being processed. But lately garlic is widely developed processing garlic into other products like black garlic that being produced by Mrs. Vetie Kusumaningsari, S.E. in Yogyakarta. The objective of this study is to analyze the feasibility of Black Garlic's Home Industry. The method being used in this study are break even point (BEP), net present value (NPV), benefit/cost (B/C) ratio, and payback period to analyze the data being collected. The result of this study indicates that BEP can be reached 334 cups product, with 7% of interest NPV indicate positive at Rp 10.713.817,8, B/C ratio was at 0,7 and payback period (PP) at 0,045 year. In conclusion regarding to the study, black garlic's home industry feasible to run and develop.

OPTIMASI SUHU DAN WAKTU PENGEPRESAN DALAM PEMBUATAN BUBUK KAKAO PADA SKALA KELOMPOK TANI Satria Bhirawa Anoraga; Sri Wijanarti; Iman Sabarisman; Anjar Ruspita Sari
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 7 No 1 (2019): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Pengepresan merupakan proses pemisahan lemak kakao dari pasta hingga batas tertentu dengan menggunakan alat pengepres hidrolis. Penelitian ini bertujuan untuk menentukan suhu dan waktu pengepresan yang optimal untuk memperoleh bubuk kakao yang standar. Parameter yang diamati adalah rendemen, kadar air, kadar lemak dan warna (kecerahan) bubuk kakao. Optimasi dilakukan dengan dua faktor, waktu (X1) dan suhu (X2) menggunakan minitab. Hasil optimasi menunjukkan suhu dan lama pengepresan mempengaruhi kecerahan warna bubuk kakao secara signifikan, namun tidak berpengaruh terhadap kadar air, kadar lemak, dan rendemen. Pengepresan paling optimal dilakukan pada suhu 70oC dengan waktu waktu 30,114 menit untuk memperoleh kecerahan warna bubuk kakao yang beredar di pasaran.

OPTIMASI FORMULASI KERUPUK PANGSIT KAYA SERAT DAN ANTIOKSIDAN DARI TEPUNG KULIT KAKAO Satria Bhirawa Anoraga; Cristyn Salle Bayu; Luari Giri Pramelini; Fatma Nurul Hida; Annie Mufyda Rahmatika; Anjar Ruspita Sari
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.15483

Cocoa pod husk (CPH) is the main by-product of cocoa processing, which is rich in fiber and antioxidants. Most cocoa husk waste is generally still used as fertilizer and animal feed. Some studies tried to process cocoa pod husk into flour as a functional ingredient. One of the healthy snacks that most people like is dumpling crackers. This study aimed to determine the optimal formulation to produce dumpling crackers as a functional food. The material used in this research is cocoa pod husk from local farmers in Banjaroya village, Kalibawang, Kulonprogo, D.I. Yogyakarta. The research was conducted at the Agroindustrial Product Engineering Laboratory, Agroindustry Product Development Study Program, Vocational School, Gadjah Mada University in June 2022. The ingredients for making dumpling crackers are wheat flour and cocoa husk flour. Parameters observed included crispness, crude fiber content, and antioxidant activity. Optimization was conducted using two factors, X1 (cocoa pod husk flour) and X2 (wheat flour). Three levels of CPH flour (0, 2, and 4g) and wheat flour (10, 20, and 330g) were used for the experiment. Data collection was carried out in three replications, and the experimental value was expressed as mean Â± standard deviation (SD). In addition, central composite design (CCD), analysis of variance (ANOVA), and optimization were carried out using Minitab 16 with a 95% confidence level for each response variable. The results showed that adding CPH powder to the dumping cracker formulation did not affect the level of crispness and antioxidant activity but significantly affected the fiber content. At the best formulation of 4g cocoa pod husk flour and 23,131g wheat flour, the crispness was 3,314, crude fiber content was 2,87%, and antioxidant activity was 61,2269, with a composite desirability value was 0,8597. It can be said that the addition of cocoa pod husk powder in the formulation of dumpling crackers can increase the fiber content of the product.

Co-Authors Abyan Mahendra Aditya Haradito Afdhal Luthfi Anjar Kistia Purwaditya Anjar Kistia Purwaditya Anjar Ruspita Sari Anjar Ruspita Sari Anjar Ruspita Sari Annie Mufyda Rahmatika, Annie Mufyda Arum Mustika Sari Cristyn Salle Bayu Fatma Nurul Hida Fiametta Ayu Purwandari Gadis Ratna Dewi Ika Restu Revulaningtyas Iman Sabarisman Iman Sabarisman Jumeri Wikarta Luari Giri Pramelini Noor Aulia Asrul Muliana Reza Ulfi Shahrul Sari, Anjar Ruspita Sri Wijanarti Sri Wijanarti Sri Wijanarti Trias Prima Satya Wildan Fajar Bachtiar Yuyun Dwijayanti

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