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Industria: Jurnal Teknologi dan Manajemen Agroindustri
Published by Universitas Brawijaya
ISSN : 22527077     EISSN : 25493892     DOI : -
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.
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Articles 3 Documents
Search results for , issue "Vol 4, No 2 (2015)" : 3 Documents clear
ANALISIS PERSEPSI KONSUMEN MENGGUNAKAN METODE IMPORTANCE PERFORMANCE ANALYSIS DAN CUSTOMER SATISFACTION INDEX Lulu Dian Anggraeni; Panji Deoranto; Dhita Morita Ikasari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 4, No 2 (2015)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Abstrak Tujuan penelitian ini adalah mengetahui tingkat kepentingan setiap atribut berdasarkan metode Importance Performance Analysis (IPA) dan mengetahui tingkat kepuasan konsumen berdasarkan metode Customer Satisfaction Index (CSI). Penelitian ini menggunakan bauran pemasaran 7P yaitu Product (produk), Price (harga), Place (tempat/lokasi), Promotion (promosi), People (orang), Process (proses), dan Physical Evidence (bukti fisik). Berdasarkan diagram kartesius, atribut yang masuk pada kuadran I adalah atribut yang kinerjanya perlu ditingkatkan dan dilakukan evaluasi tiap bulan agar mengetahui keinginan dari konsumen. Atribut yang masuk dalam kuadran II adalah atribut yang perlu dipertahankan kinerjanya dan sudah memuaskan konsumen. Atribut yang masuk dalam kuadran III adalah atribut yang memiliki prioritas rendah dan kuadran IV adalah atribut yang dianggap kurang penting oleh pelanggan tetapi kinerja restoran sudah sangat baik. Hasil penelitian menunjukkan bahwa tingkat kepuasan konsumen secara menyeluruh (berdasarkan nilai CSI) sebesar 0,66 dan terletak di rentang nilai 0,66-0,80 yang menunjukkan bahwa indeks kepuasan pengunjung adalah kriteria “Puas”.Kata kunci: CSI, IPA, persepsi konsumen, restoranAbstract The purpose of this study was to determine the level of importance of each attribute by Importance Performance Analysis (IPA) and know the level of customer satisfaction based methods Customer Satisfaction Index (CSI). This study uses marketing mix 7P namely Product (product), Price (prices), Place (where / location), Promotion (promotion), People (people), Process (process), and Physical Evidence (physical evidence). Based on the Cartesian diagram, the attributes that go in the first quadrant is an attribute whose performance needs to be improved and to be evaluated every month in order to determine the wishes of the consumer. Attributes included in quadrant II are the attributes that need to be maintained and its performance has been satisfactory consumer. Attributes included in quadrant III is an attribute that has a low priority and the quadrant IV are the attributes that are considered less important by customers but the performance has been very good restaurant. The results showed that the overall level of customer satisfaction (based on the value CSI) of 0.66 and is located in a range of values from 0.66 to 0.80 indicating that visitor satisfaction index is the criterion of "Satisfied".Keywords: Consumers perception, CSI, IPA, Restaurant 
PENDUGAAN UMUR SIMPAN MINUMAN SARI BUAH SIRSAK (Annona muricata L.) BERDASARKAN PARAMETER KERUSAKAN FISIK DAN KIMIA DENGAN METODE ACCELERATED SHELF LIFE TESTING (ASLT) Subarkah Arif; Susinggih Wijana; Arie Febrianto Mulyadi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 4, No 2 (2015)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Abstrak Penelitian ini bertujuan untuk memperoleh informasi umur simpan dari minuman sari buah sirsak yang dihasilkan unit usaha ABEC berdasarkan kerusakan fisik dan kimia dengan metode Accelerated Shelf Life Testing (ASLT) dengan model persamaan Arrhenius. Pengujian yang dilakukan meliputi penerimaan garis skala uji (warna, rasa, aroma, penampilan) terhadap 15 panelis dan analisis terhadap vitamin C, kecerahan warna , total asam dan pH setiap 5 hari selama 1 bulan dalam inkubator bersuhu 30oC, 35oC dan 40oC. Hasil penelitian menunjukkan bahwa sari buah sirsak perhitungan umur simpan menggunakan metode Accelerated Shelf Life Testing (ASLT) dan uji organoleptik selama penyimpanan pada suhu 30oC, 35oC dan 40oC adalah 3,8 bulan, 2,8 bulan dan 2,1 bulan.Kata kunci: Sari Buah Sirsak, Umur Simpan, Accelerated Shelf Life TestingAbstract This study aims to obtain a shelf life of soursop juice drink produced ABEC business units based on physical and chemical damage using the method of Accelerated Shelf Life Testing (ASLT) with Arrhenius equation models. The tests performed included the line acceptance test scale (color, flavor, aroma, appearance) by panelis and analysis of vitamin C, color brightness, total acid and pH every 5 days for 1 month in an incubator temperature of 30oC, 35oC and 40oC.The results showed that the soursop juice shelf life calculations using the method of Accelerated Shelf Life Testing (ASLT) with the Arrhenius model approach and organoleptic tests during storage at a temperature of 30oC, 35oC and 40oC was 3.8 months, 2.8 months and 2.1 monthsKeyword: Soursop juice, Shelf Life, Accelerated Shelf Life Testing (ASLT)
Ekstraksi Minyak Melati (Jasminum sambac) (Kajian Jenis Pelarut dan Lama Ekstraksi) Nur Hidayat; Ika Atsari Dewi; Danis Alfiana Hardani
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 4, No 2 (2015)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh jenis pelarut dan lama ekstraksi terhadap rendemen dan mutu minyak melati. Penelitian menggunakan rancangan acak kelompok dengan 2 faktor yaitu jenis pelarut dan lama ekstraksi. Masing-masing faktor terdiri dari 3 level dan 2 level dengan 3 kali ulangan, sehingga didapatkan total 18 satuan percobaan. Pelarut yang digunakan yaitu petroleum eter dan heksan. Lama ekstraksi yang digunakan yaitu 3 jam, 4 jam, dan 5 jam. Hasil penelitian diperoleh rendemen yang dihasilkan menggunakan pelarut petroleum eter dan pelarut heksan berbeda nyata. Rerata rendemen pelarut petroleum eter 8,10% sedangkan pelarut heksan 5,48%. Lama ekstraksi berpengaruh nyata pada ekstraksi 3 jam, 4 jam dan 5 jam. Indeks bias minyak melati hasil ektraksi adalah 1,459 – 1,475. Jumlah rendemen dan indeks bias terbaik menggunakan pelarut petroleum eter dan lama ekstraksi 5 jam menghasilkan rendemen melati absolute sebesar 0,18%. Nilai indeks bias yang dihasilkan dari penelitian yaitu 1,479 0Brix serta kandungan benzyl acetate dan linalool masing-masing 15,78% dan 6,10%.Kata Kunci: Heksan, Petroleum Eter, Ekstraksi Pelarut, Minyak AtsiriAbstrack The objective of this research was to determine the effect of different solvents and extraction duration on yield and quality of jasmine oil. This study used a randomized block design with 2 factors that was type of solvent and extraction duration. Each factor consists of 3 levels and 2 levels with 3 replications, so we get a total of 18 experimental units. Solvents used were petroleum ether and hexane. Extraction duration used was 3 hours, 4 hours, and 5 hours. The results obtained yield produced using petroleum ether and hexane was significantly different. The mean yield of petroleum ether was 8.10% while hexane was 5.48%. Extraction duration had significant effect to yield of 3 hours, 4 hours and 5 hours. The result of jasmine oil refractive index was 1.459 to 1.475. The best amount of yield and refractive index was using petroleum ether solvent and 5 hours extraction produced 0.18% yield of jasmine absolute. The result value of refractive index was 1.479 Brix and the content of benzyl acetate and linalool each 15.78% and 6.10%.Key Words: Hexane, Petroleum Ether, Solvent Extraction, Essential Oil

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