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Indah Yuliasih
Fateta, IPB
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Transportation Other

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STABILITAS EDIBLE FILM PATI SAGU (METROXYLON SAGU ROTTB.) ASETAT SELAMA PENYIMPANAN PADA BERBAGAI SUHU Rosniyati Suwarda; Tun Tedja Irawadi; Prayoga Suryadarma; Indah Yuliasih
Jurnal Teknologi Industri Pertanian Vol. 29 No. 3 (2019): 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.2019.29.3.278

Abstract

The degree of stability of starch-based edible films during storage varies greatly compared to synthetic films. This work aimed to study the effect of storage temperatures on the stability of sago starch acetate edible film during storage. Edible films produced by casting and storage at 5, 30 and 40 oC temperatures for 34 days. The observed characteristics were crystallinity, contact angle, physical, mechanical and barrier (WVTR) film properties. Sago starch acetate edible films presented lower relative crystallinity (10,10%) and highest contact angle (51,04o) when compared with native starch edible films. The results indicated that sago starch acetate edible films were relatively stable when stored at low (5 oC) and high (30 and 40 oC) temperatures. Storage temperatures did not affect physical properties (solubility, transparency) and mechanical (elongation at break / EAB) of sago starch acetate edible films except tensile strength (TS) and water vapor transmission rate (WVTR). TS values ​​increased at temperatures 30 and 40 oC and WVTR values ​​increased at temperature 30 oC. Changes in physical and mechanical properties occur at the beginning of storage, but then tend to be stable until the end of storage. Sago starch acetate edible films had low physical and mechanical characteristics, that was TS (2.25–4.90 MPa), elongation at break (29.65–89.62%), solubility (15.01–29.61%), transparency (0.91–1.87) and very low WVTR value (0.07–0.33 g/m2.hour) and Ea (-8.6E-04 kJ/mol). Sago starch acetate edible films had good physical and mechanical properties and resistant to moisture, can be used for applications as edible films and coatings for foods that contain high water content. Keywords: edible film, mechanical and physical properties, sago starch acetate, water vapor transmission rate
PENINGKATAN KINERJA, MITIGASI RISIKO DAN ANALISIS KELEMBAGAAN PADA RANTAI PASOK CABAI MERAH DI KABUPATEN GARUT Maulida Hayuningtyas; Marimin; Indah Yuliasih
Jurnal Teknologi Industri Pertanian Vol. 30 No. 1 (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.2020.30.1.22

Abstract

Supply chain of red chilli has not integrated and involves all actor like farmers, collectors, traders, suppliers and industry. This condition creates instability in the quality of red chilli on the market, supply availability and price fluctuations. The purpose of this research was to study the mechanisms, performance, risk mitigation and institusional analysis of the supply chain using the Van de Vorst method, SCOR-AHP method, House of Risk (HOR) and Interpretative Structural Modeling (ISM). The location of this study was in Garut District, the highest production of red chili in West Java. The supply chain mechanism was approached through four elements, namely a) supply chain structure, b) chain business processes, c) network management and chain coordination, and d) chain resources used. The supply chain performance system has five levels of hierarchy, namely goals, business processes, criteria, attribute, and performance metrices. Results showed that the supply chain performances of the red chilli at farmers, collector, suppliers, and small medium enterprise (SME) were 74.6%, 76.8 %, 82.5%, 81.9%, respectively. Risk priorities showed there were 10 at the farmer, 9 at the traders, 11 at the supplier, and 10 at the industrial stage. Information on supply chain performance is expected to enable actors in the red chili supply chain to improve coordination, integration between actors, fulfillment of production facilities, proper implementation of Good Agricultural Practices (GAP), and distribution mechanisms, so that can optimally fullfil the consumer demand and minimize yield loss to improve competitiveness in the red chili industry. Keywords : Supply chain, performance, risk mitigation, institutional analysis
APLIKASI EDIBLE COATING MINYAK KAYU MANIS PADA MANISAN TOMAT CHERRY SELAMA PENYIMPANAN Priska Wisudawaty; Indah Yuliasih; Liesbetini Haditjaroko
Jurnal Teknologi Industri Pertanian Vol. 30 No. 1 (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.2020.30.1.63

Abstract

Candied cherry tomatoes with antimicrobial edible coatings are one of the alternative product processing technologies that can be developed to maintain the quality and extend shelf life. This study aimed to analyse the effect of antimicrobial edible coating on the cherry tomato quality changes during storage. The experimental design in this study used Completely Randomized Design consists of one factor, namely edible coating which performed twice as replication. The level of treatment test was candied cherry tomatoes without an edible coating, with an edible coating without antimicrobial, and with an antimicrobial edible coating. Based on the analysis of water content, total sugar, total acid, vitamin C, total microbe, hardness, and pH, candied cherry tomato with an antimicrobial edible coating was the best treatment. The rate of change water content, total sugar, total acid, vitamin C, total microbial, hardness, and pH of the product respectively, were 0.1436, 0.3002, 0.0058, 0.0048, 690.8838, 0.0378, 0.0163, 10.94, and 30.07 %, respectively. The results of organoleptic tests on aroma, taste, color, and texture showed that 25.71, 15.71, 65.71, and 55.71%, respectively, of panelists who like candied cherry tomatoes with antimicrobial edible coatings. Keywords: antimicrobial, candied cherry tomato, cinnamon oil, edible coating
Pemanfaatan Ekstrak Daun Erpa (Aerva sanguinolenta) untuk Label Cerdas Indikator Warna Endang Warsiki; Rini Nofrida; Indah Yuliasih
Jurnal Ilmu Pertanian Indonesia Vol. 18 No. 1 (2013): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.536 KB)

Abstract

The color of natural dyes, as anthocyanins, is very easily changing as he temperature changes. The color change can be used as a color indicator to provide information about product deterioration due to its sensitivity toward temperature and light. This indicator is called smart label of color indicator. This film label can be made of chitosan and polyvinyl alcohol and extract of erpa (Aerva sanguinolenta) leaves. The extraction was done under various leaf:water ratios. The filming was done in 2 methods, i.e. (i) by mixing the extract into film solution and drying the film at 50 °C; and (ii) by brushing the extract on the film surface. The leaf extract had a pH of 5.09 and the total yield of 116.65 mg anthocyanin/100 g leaves. Filming of color indicator in mixing method and dried at 50 °C resulted a colorless film. Brushing method was the best method to produce smart label with quite stable property and 1 mL extract could be applied evenly per 40 cm2 film area. Thus, this film can be utilized as smart label with color indicator to detect the deterioration in temperature-sensitive products.
PENDUGAAN UMUR SIMPAN BUBUK JAHE MERAH Sugiarto, Indah Yuliasih dan Tedy
Jurnal Teknologi Industri Pertanian Vol. 17 No. 1 (2007): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

ABSTRACTRed ginger is one kind of gingers, which is usually used for modern and traditional herb medicine. Fresh red ginger is easily damage; therefore preservation technology is needed. Red ginger is preserved by drying or being fermented as pickle. Red ginger powder is another preservation method that has advantages ie. easy to  transport, store and use. Red ginger powder is the main product used for base or supplement material in drug industry. Furthermore it is not only consumed in powder form but also being extracted to yield an oleoresin and essential oil. During the storage period, the quality of red ginger powder can decrease; therefore shelf life dating of red ginger powder is needed.Based on decreasing of its color (chroma), red ginger powder without filler has the longest shelf life. The shelf life of red ginger powder without filler are  629 days (32.8 months of shelf life) at 25 oC, 544 days (18.1 months) at 30 oC, and 343 days(11.4 months) at 40 oC. Red ginger powder’s shelf life will decrease because of sucrose or dextrose monohydrate addition.Keywords : ginger powder,  shelf life, lightness
PENDUGAAN UMUR SIMPAN BUBUK JAHE MERAH (Zingiber officinale var. rubrum) Indah Yuliasih, Sugiarto dan Tedy
Jurnal Teknologi Industri Pertanian Vol. 16 No. 3 (2006): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

ABSTRACTRed ginger is one kind of ginger, which is usually used for modern and traditional herb medicine. Fresh red ginger is easily damage; therefore preservation technology is needed. Red ginger preserved by drying or being fermented as pickle. Red ginger powder is another preservation method that has advantages in better transportation and storage purposes. Red ginger powder is the main product used for base or supplement material in drug industry. Furthermore it is not only consumed in powder form but also being extracted to yield an oleoresin and essential oil. During the storage period, the quality of red ginger powder can decrease; therefore shelf life dating of red ginger powder is needed.Red ginger is dried in 1m3 cabinet dryer at 55 OC and 30 % relative humidity, under that circumstances, the red ginger‘s moisture content follows the equation Y = 123.47e-0.0203x; as the result red ginger must be dried for approximately 135 minutes to get 7.41 % of moisture content. The constant period ended at 30th minute of drying process. This point also known as critical moisture content of red ginger’s drying process, at this point red ginger has 37.00 % of moisture content.Red ginger powder without filler has the longest shelf life. At 25 OC it has 629 days of shelf life. Shelf life at 30 OC is 544 days, 343 days for shelf life at 40 OC, 1500 days for shelf life at 10 OC and 593 days of shelf life at 28 OC. Red ginger powder’s shelf life will generally decrease with filler’s addition.Keyword : ……………..
SUPPLIER SELECTION AND EVALUATION IN PAPER SUPPLY CHAIN Nailul Abror, Marimin dan Indah Yuliasih
Jurnal Teknologi Industri Pertanian Vol. 21 No. 3 (2011): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

ABSTRACTMore competitive environment, selective raw materials acquisition, its complexity and dynamics have encouraged the actors of paper supply chain to pay more attention in all their functions, including supplier selection and evaluation. The selection of  right suppliers is the first strategic decision determining the success in implementation of supply chain management. This research aimed  to analyze the configuration of paper supply chain (PSC), and to develop a model for the supplier selection and evaluation in the PSC with Analytical Hierarchy Process (AHP) approach. The configuration of PSC was analyzed through its four elements of structures, business processes, resources, and management. To give more detailed description, a case study in PT Kertas Leces (PTKL), a second oldest integrated paper mill in Indonesia, was undertaken. . In this case, PTKL played  as an intermediary manufacturer that produces paper in parent rolls, and then delivered  them to the  costumers, mostly of other manufacturers, as converters and distributors. All processes in customer order cycle and manufacturing cycle were  executed in response to a customer order (pull processes), whereas in procurement cycle were  performed in anticipation of production demand (push processes). Proposed AHP model consisted  of five levels of hierarchies, i.e. goal, criteria, sub-criteria, rating scales, and alternatives. Nineteen subcriteria grouped into four criteria were identified. Its application on a specific supplier selection of recovered paper resulted in cost as the most important criteria, followed by the quality, delivery, and service and management of organization. The use of proposed AHP model indicates that it can be applied to improve the decision-making in supplier selection with a set of systematic and comprehensive analysis.Keywords: paper supply chain, supplier selection, AHP
ARAKTERISTIK NANOSERAT SELULOSA DARI AMPAS TAPIOKA DAN APLIKASINYA SEBAGAI PENGUAT FILM TAPIOKA Rumpoko Wicaksono, Khaswar Syamsu, Indah Yuliasih, Muhamad Nasir TIN
Jurnal Teknologi Industri Pertanian Vol. 23 No. 1 (2013): Jurnal Teknologi Industri Pertnian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Nanoserat selulosa telah diisolasi dari ampas tapioka dengan tujuan untuk mempelajari sifat fisiknya dan  untuk mengetahui pengaruh aplikasinya sebagai bahan pengisi terhadap sifat mekanis film tapioka yang dihasilkan. Nanoserat selulosa diperoleh melalui serangkaian metode kimiawi (perlakuan alkali dan pemucatan) dan mekanis (mixer berkecepatan tinggi). Diameter nanoserat selulosa yang diperoleh berukuran 20-30 nm dan panjangnya diperkirakan beberapa mikrometer. Pengukuran zeta potential menunjukkan bahwa suspensi nanoserat selulosa memiliki kestabilan yang baik. Pengamatan menggunakan spektroskopi Fourier Transform Infrared (FTIR) menunjukkan bahwa perlakuan kimia menyebabkan penghilangan sebagian hemiselulosa dan lignin dari struktur serat. Hasil XRD mengungkapkan bahwa perlakuan kimia juga meningkatkan kristalinitas serat, yaitu menjadi 33,25%. Penambahan nanoserat selulosa dapat meningkatkan kuat tarik film tapioka. Kuat tarik tertinggi film dicapai pada penambahan nanoserat selulosa 3% (22,41 MPa). Penggunaan nanoserat selulosa sampai 3% tidak berpengaruh terhadap pemanjangan putus film. Kata kunci: nanoserat selulosa, ampas tapioka, film tapioka
KARAKTERISTIK MEKANIK, PERMEABILITAS DAN BIODEGRABILITAS PLASTIK BIODEGRADABLE BERBAHAN BAKU KOMPOSIT PATI TERMOPLASTIK-LLDPE Waryat, Muhammad Romli, Ani Suryani, Indah Yuliasih, S. Johan A. Nasiri TIP
Jurnal Teknologi Industri Pertanian Vol. 23 No. 2 (2013): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Plastik sebagai kemasan suatu produk sudah banyak dipakai dan digunakan dalam kurun waktu lama. Namun, limbah plastik tersebut dapat menimbulkan pencemaran lingkungan dikarenakan plastik sulit untuk terdegradasi oleh mikroorganisme. Usaha untuk mengurangi ketergantungan terhadap plastik salah satunya pada penggunaan plastik ramah lingkungan dari bahan baku yang dapat diperbaruhi dengan metode pencampuran / blending. Permasalahan yang dihadapi dalam pembuatan plastik biodegradable berbahan baku campuran antara bahan alami dan sintetis adalah tidak kompatibel antara kedua bahan tersebut karena bahan alami bersifat hidrofilik/polar dan bahan sintetis bersifat hidrofobik/non polar. Untuk meningkatkan kompatibilitas antara kedua campuran itu perlu ditambahkan bahan seperti compatibilizer. Tujuan penelitian ini adalah untuk mengetahui karakteristik mekanik, barrier dan kemampuan degradasi plastik biodegradable berbahan baku campuran pati termoplastik-LLDPE.  Penelitian ini dibagi menjadi dua tahap yaitu pembuatan pati termoplastik dan pembuatan plastik biodegradable. Karakteristik kekuatan tarik, perpanjangan putus, ketahanan bentur, permeabilitas oksigen plastik biodegradable berbahan baku pati termoplastik-LLDPE cenderung menurun, sedangkan karakteristik permeabilitas terhadap uap air dan kemampuan biodegrabilitas cenderung meningkat dengan semakin meningkatnya kandungan pati termoplastik. Adanya compatibilizer LLDPE-g-MA menghasilkan sifat mekanik lebih baik pada plastik biodegradable. Kata kunci: plastik biodegradable, pati termoplastik, compatibilizer MA-g-LLDPE
PENGARUH SUHU PENYIMPANAN TERHADAP PERUBAHAN WARNA LABEL CERDAS INDIKATOR WARNA DARI DAUN ERPA (Aerva sanguinolenta) Rini Nofrida, Endang Warsiki dan Indah Yuliasih TIP
Jurnal Teknologi Industri Pertanian Vol. 23 No. 3 (2013): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

ABSTRAKSekarang ini, kemasan pangan berperan aktif dan dinamis yang memungkinkan berinteraksi dengan produk dan lingkungan atau dikenal dengan kemasan cerdas. Label cerdas telah memungkinkan untuk memantau dan mengkomunikasikan informasi tentang kualitas makanan terkemas dengan bantuan indikator warna. Label cerdas indikator warna pada penelitian ini adalah film khitosan-PVA (polivinil alkohol) dengan pewarna alami daun erpa (Aerva sanguinolenta). Kemasan cerdas indikator warna disimpan pada empat kondisi penyimpanan, yaitu pada suhu beku ((-10)±2°C), dingin (3±2°C), ruang (25±3oC) dan perlakuan dengan paparan sinar matahari pada suhu 40oC. Kinerja film diamati dengan melihat perubahan warna label. Hasil penelitian menunjukkan bahwa film yang disimpan pada suhu 40°C dengan paparan cahaya, secara visual berubah warna dari merah ke kuning dalam waktu dua jam. Hasil penelitian menunjukkan bahwa film yang disimpan pada freezer memiliki warna lebih stabil selama 78 hari dengan nilai L berkisar 41,10- 44,04 (merah hingga kuning). Film pada suhu dingin dapat mempertahankan warna merah – kuning merah hingga penyimpanan selama 7 hari dan pada hari ke-8 berubah warna menjadi kuning. Untuk film indikator yang disimpan pada suhu ruang mengalami perubahan warna kurang dari satu hari dan warna berubah dari merah menjadi kuning dengan L di atas 50. Penyimpanan pada suhu 40oC dan diberi penyinaran matahari menyebabkan film indikator mengalami perubahan warna lebih cepat, yaitu pada jam ke-2 penyimpanan.Kata kunci: label cerdas, indikator warna, khitosan, polivinil alkohol, daun erpa
Co-Authors Ade Iskandar Ani Suryani Ani Suryani Dyah Ayu Larasati Endang Warsiki Erliza Hambali Erliza Noor Fina Pradika Putri Fitry Filianty Ghiffari, Muhammad Amirul Ghiffari, Muhammad Amirul Indah Hardiyanti Liesbetini Haditjaroko Machfud Machfud Marimin . Maulida Hayuningtyas Muhammad Amirul Ghiffari Muhammad Romli dan Suprihatin Andes Ismayana Niken Ayu Permatasari Priska Wisudawaty Rini Nofrida Rosniyati Suwarda Sapta Raharja Prayoga Suryadarma dan T. Ikhsan Azmi Ani Suryani Syah Johan Taufik Djatna Tun Tedja Irawadi Umi Marfuah Waryat Waryat Yandra Arkeman