cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota malang,
Jawa timur
INDONESIA
Industria: Jurnal Teknologi dan Manajemen Agroindustri
Published by Universitas Brawijaya
ISSN : 22527077     EISSN : 25493892     DOI : -
Core Subject : Economy, Health, Science, Education, Agriculture, Social, Engineering,
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 Other
Industria: Jurnal Teknologi dan Manajemen Agroindustri which is abbreviated as Industria. Industria is a journal published by Department of Agro-industrial Technology, Faculty of Agricultural Technology, University of Brawijaya, Indonesia. It publishes articles in the scope of technology and management of agro-industrial field, and also other related topics.
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol 2, No 2 (2013)" : 5 Documents clear
EFISIENSI PENGGANDAAN SKALA KAPASITAS BENCH PADA PRODUKSI GELATIN TULANG IKAN KAKAP MERAH (Lutjanus sp.) Ivanti Lilianti Sari; Wignyanto Wignyanto; Nimas Mayang Sabrina Sunyoto
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 2, No 2 (2013)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (588.086 KB)

Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui perbedaan hasil penelitian gelatin yang diproduksi pada skala laboratorium dan skala bench serta mengetahui nilai efisiensi proses dan rendemen dalam pembuatan gelatin tulang ikan kakap merah pada skala laboratorium dan skala bench. Penelitian dilakukan dengan membuat gelatin tulang ikan kakap merah skala laboratorium dan bench, kemudian dilakukan analisa proksimat (kadar air, abu, protein, lemak) dan kekuatan gel, serta menghitung nilai efisiensi proses dan rendemen dari kedua skala tersebut. Analisa gelatin tulang ikan kakap merah skala laboratorium diperoleh nilai kadar air 4,64%, kadar protein 90,67%, kadar lemak 2,55%, kadar abu 2,14%, kekuatan gel 200,33 bloom dan rendemen 15,03%. Analisa gelatin tulang ikan kakap merah skala bench diperoleh nilai kadar air 4,28%, kadar protein 89,63%, kadar lemak 3,01%, kadar abu 3,08%, kekuatan gel 199,33 bloom dan rendemen 14,95%. Nilai efisiensi proses pada produksi gelatin tulang ikan kakap merah berturut-turut adalah proses pencucian 100%, degreasing 94,74%, pengecilan ukuran 100%, demineralisasi 94,74%, pencucian 100%, ekstraksi 89,47%, penyaringan 100%, pengeringan 92,71% dan pengecilan ukuran 100%. Nilai efisiensi rendemen yang diperoleh sebesar 86,62%.Kata kunci: efisiensi, gelatin, nilai analisa dan kekuatan gel, skala benchAbstract The purpose of this research is to know the difference results of research that produced in laboratory-scale and bench-scale and to know the value of efficiency process and yield in manufacture gelatine of red snapper’s bone on a laboratory-scale and bench-scale. Research done by making gelatine of red snapper’s bone in laboratory-scale and bench-scale, then analyzed proximate (moisture, ash, protein, fat) and strength of a gel and counting the value of efficiency process and yield. Analysis gelatine of red snapper’s bone on laboratory-scale obtained moisture content value of 4.64%, protein 90.67%, fat 2.55%, ash 2,14%, the strength of gel 200,33 bloom and yield 15,03%. Analysis gelatine red snapper’s bone on bench-scale obtained moisture content value of 4.28%, protein 89,63%, fat 3.01%, ash 3.08%, gel strength 199,33 bloom and yield 14.95%. The value of efficiency process for the production of gelatine red snapper’s bone in a row is the process of washing 100%, degreasing 94,74%, size diminution 100%, demineralisasi 94,74%, extraction 89,47%, filtering 100%, drying 92,71% and size diminution 100%. The yield efficiency values acquired for 86,62%.Keywords: efficiency, gelatine, value of analysis and strength of gel, bench-scale
PENENTUAN CCP (CRITICAL CONTROL POINT) PADA INDUSTRI JENANG KENTANG (STUDI KASUS KONTAMINASI KAPANG DI UKM “TEGUH RAHARDJO”PONOROGO) Rekiyana Fatarini; Nur Hidayat; Widelia Ika Putri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 2, No 2 (2013)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (650.672 KB)

Abstract

Abstrak Tujuan penelitian ini adalah mengetahui ada tidaknya kapang pada setiap titik proses produksi dan mengetahui tindakan apa yang dapat mengurangi/mencegah keberadaan kapang pada proses dan produk jenang kentang dari UKM “Teguh Rahardjo”. Penelitian ini menggunakan metode tuang (pour plate) untuk analisis produk, metode cawan terbuka untuk analisis pada ruangan, dan metode oles (swab) untuk analisis pada peralatan dan pada pekerja. Hasil analisis pada produk, ruangan, peralatan dan pekerja selanjutnya dibuat pohon keputusan (decision tree) untuk dapat menentukan titik kritis/CCP. Hasil dari penelitian yang telah dilakukan ditemukan adanya kapang pada proses pendinginan, proses pemotongan, dan proses pengemasan. Kapang yang paling banyak muncul pada tiga proses tersebut adalah kapang berwarna putih, kapang berwarna hijau, dan kapang berwarna hitam. Tindakan pengendalian/pencegahan yang dapat dilakukan pada tiga proses yang dikenali sebagai sumber kontaminasi kapang pada jenang kentang adalah dapat diberikan saran perbaikan yang terdiri dari pengendalian kualitas produk, sanitasi peralatan, sanitasi pekerja, dan sanitasi ruang.Kata kunci : Titik kritis, Kapang, Jenang kentang.Abstract The objectives of this research are to determine whether there is any point in the mold production process and to know what actions to reduce / prevent the presence of mold in the process and porridge potato product from UKM “Teguh Rahardjo”. This study uses a pour plate method for product analysis, open cup method for the analysis of the room, and the swab methods for analysis of the equipment and the workers. Results of analysis on products, room, equipment and workers hereafter devised decision tree to be able to determine the critical point / CCP. The results of the research that has been done found the mold on the cooling process, the process of cutting, and packaging process. Most mold appear on three of these processes is a white mold, green mold, and the mold is black. Control measures or precautions that can be performed on three processes that are recognized as a source of mold contamination in potato porridge is that it can be given suggestions for improvements consisting of product quality control, sanitation equipment, sanitation workers, and sanitation space.Keywords: Critical Point, Mold, Potato Poridge.
ANALISIS PENGARUH KESELAMATAN DAN KESEHATAN KERJA (K3) TERHADAP PRODUKTIVITAS TENAGA KERJA DENGAN METODE PARTIAL LEAST SQUARE Nisaul Fitriani; Panji Deoranto; Wike Agustin Prima Dania
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 2, No 2 (2013)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.887 KB)

Abstract

Abstrak Penelitian ini bertujuan untuk menentukan hubungan dan pengaruh dari variabel keselamatan dan kesehatan kerja terhadap produktivitas tenaga kerja. Penelitian dilakukan dengan menganalisis kuesioner dari 88 responden tenaga kerja di bagian produksi PT. Surya Pratista Hutama (SUPRAMA). Metode analisis data yang digunakan adalah Partial Least Square (PLS). Dari hasil analis yang dilakukan, faktor Keselamatan dan Kesehatan Kerja (K3) yang memiliki pengaruh paling tinggi terhadap produktivitas tenaga kerja adalah variabel kesehatan kerja dengan nilai 0,336.Kata kunci : Keselamatan dan Kesehatan Kerja, Partial Least Square, produktivitasAbstract This study aimed to determine the relationship and influence of the occupational health and safety variables on labor productivity. The study was conducted by delivering questionnaire to 88 respondents of labors whom job is at the production section of PT. Surya Pratista Hutama (SUPRAMA). The data analysis method used was Partial Least Square (PLS). From the analysis that had been done, the highest impact of Occupational Health and Safety (K3) variables on labor productivity was work health with a value of 0.336.Keywords : Occupational Health and Safety, Partial Least Square, productivity
ANALISIS PENGARUH VARIABEL MARKETING MIX TERHADAP KEPUTUSAN KONSUMEN DALAM PEMBELIAN CUKA APEL Indra Kusuma Putra; Imam Santoso; Dhita Morita Ikasari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 2, No 2 (2013)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (518.079 KB)

Abstract

Abstrak Tujuan dari penelitian ini adalah mengetahui pengaruh variabel marketing mix dan mengetahui variabel manakah yang dominan berpengaruh terhadap keputusan konsumen dalam pembelian cuka apel Tahesta. Metode penelitian yang dilakukan adalah dengan menyebarkan kuesioner kepada responden, kemudian menganalisis menggunakan analisis regresi berganda. Berdasarkan hasil penelitian didapatkan nilai persamaan koefisien regresi berturut-turut yakni X1 = 0.194, X2 = 0.149, X3 = 0.176, X4 = 0.348. Secara serempak semua variabel Marketing Mix 4P berpengaruh signifikan terhadap keputusan pembelian cuka apel Tahesta. Secara parsial variabel yang berpengaruh signifikan terhadap keputusan konsumen membeli cuka apel Tahesta adalah variabel produk dan variabel promosi.Kata kunci : marketing mix, perilaku konsumen, regresiAbstract This research aims to find out the influence of marketing mix variables and find out a variable that dominantly influences toward consumer’s desicion in purchasing it. Research was conducted by delivering questionnaire to respondents, then analysed it with multiple regression analysis. Based on research results, the equation of regression coefficient resulted the values respectively, which were X1 = 0.194, X2 = 0.149, X3 = 0.176, X4 = 0.348. These joint all of marketing mix variables 4P were significantly influential toward purchasing’s decision of the apple vinegar”Tahesta”. The significantly influential variables were product and promotion.Key words : marketing mix, consumer behavior, regression
PENILAIAN KINERJA KARYAWAN BAGIAN PERSONALIA BERDASARKAN KOMPETENSI DENGAN MENGGUNAKAN METODE ANALYTIC NETWORK PROCESS (ANP) DAN RATING SCALE Tenny Sylvia; Arif Hidayat; Shyntia Atica Putri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 2, No 2 (2013)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (565.096 KB)

Abstract

Abstrak Tujuan dari penelitian ini yaitu mendapatkan bobot kriteria kompetensi dengan metode ANPdan mendapatkan hasil penilaian kinerja karyawan dengan menggunakan rating scale.AnalyticNetwork Process (ANP) merupakan salah satu metode yang dapat digunakan untuk mengukur bobot kriteria kompetensi penilaian kinerja karyawan dengan melibatkan keterkaitan antar kriteria. Dari hasil pembobotan dengan ANP, diperoleh bobot untuk kelompok kompetensi keterampilan teknis (0.079), kelompok kompetensi kepribadian/penampilan (0.339), kelompok kompetensi keterampilan mengurus tugas (0.069), dan kelompok kompetensi hubungan kerja (0.513). Berdasarkan hasil penilaian terhadap 7 karyawan bagian personalia didapatkan hasil bahwa 4 karyawan memiliki kinerja tinggi sedangkan 3 karyawan lainnya memiliki kinerja sesuai standar.Kata kunci : Analytical Network Process, karyawan, kinerja, rating scaleAbstract The purpose of this research is to get the weight criteria for competence with ANP method and get the employee's performance appraisal using the rating scale. Analytic Network Process (ANP) is one method that can be used to measure the competency criteria weights with performance appraisal involves the relationship between the criteria. From the results of the ANP weighting, obtained weight for technical skills competency group (0.079), personality/appearance competency group (0.339), task manage skills competency group (0.069), and labor relations competency group (0.513). Based on an assessment of 7 employees of human resources departement department showed that 4 employees have high performance while the 3 other employees have adequate performance.Keywords : Analytical Network Process, employee, performance, rating scale

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2013 2013


Reset
Filter By Issues
All Issue Vol 11, No 1 (2022): In Progress Vol 10, No 3 (2021) Vol 10, No 2 (2021) Vol 10, No 1 (2021) Vol 9, No 3 (2020) Vol 9, No 2 (2020) Vol 9, No 1 (2020) Vol 8, No 3 (2019) Vol 8, No 2 (2019) Vol 8, No 1 (2019) Vol 7, No 3 (2018) Vol 7, No 2 (2018) Vol 7, No 1 (2018) Vol 6, No 3 (2017) Vol 6, No 2 (2017) Vol 6, No 1 (2017) Vol 5, No 3 (2016) Vol 5, No 2 (2016) Vol 5, No 1 (2016) Vol 4, No 3 (2015) Vol 4, No 2 (2015) Vol 4, No 1 (2015) Vol 3, No 3 (2014) Vol 3, No 2 (2014) Vol 3, No 1 (2014) Vol 3, No 1 (2014) Vol 2, No 3 (2013) Vol 2, No 2 (2013) Vol 2, No 1 (2013) Vol 2, No 1 (2013) Vol 1, No 3 (2012) Vol 1, No 2 (2012) Vol 1, No 1 (2012) Vol 1, No 3 (2012) Vol 1, No 2 (2012) Vol 1, No 1 (2012) More Issue