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Industria: Jurnal Teknologi dan Manajemen Agroindustri

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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.

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Articles 9 Documents

Search results for , issue "Vol 9, No 1 (2020)" : 9 Documents clear

The Evaluation of Spray Drying Process Condition on the Characteristics of Xylitol Powder from Oil Palm Empty Fruit Bunches Efri Mardawati; Tita Rialita; Edy Suryadi; Devi Maulida Rahmah; Sulistina Anggraini; Yazid Bindar
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2020.009.01.3

AbstractXylitol is a low-calorie, natural sweetener which has similar sweetness properties to sucrose. Xylitol can be produced from the hemicellulose hydrolysate of Oil Palm Empty Fruit Bunches (OPEFB). Several steps required for this process, including pretreatment, the hydrolysis of xylan to xylose and the reduction of xylose to xylitol. In a commercial market, xylitol is commonly found in the form of powder in order to maintain its distribution stability and practicality. The spray drying method is a drying method that is mostly used in dry or powder products manufacturing industry. This research aims to investigate the effect of spray drying and to determine proper inlet temperature and maltodextrin concentration on xylitol powder characteristics that are similar to the quality of commercially produced xylitol. Randomized Group Design Method is a data processing method used in this research which consisted of two factors: inlet temperature (160 oC and 180 oC) and maltodextrin concentrations (20%, 25%, and 30%). Based on the result of the research, the inlet temperature significantly affected the water content, solubility, hygroscopic levels and calorie content. Results also showed that maltodextrin concentration had a significant effect on the hygroscopic levels, water content and calorie content. Xylitol powder similar to the commercially produced xylitol was obtained from the inlet temperature of 160 oC and 20% of maltodextrin, with the water content of 5.17%, hygroscopic levels of 8.55%, solubility of 99.346%, calorie content of 2.71 cal/g and xylitol content of 0.034 g/L.Keywords: inlet temperature, maltodextrin, oil palm empty fruit bunch, spray drying, xylitol

Quality Characteristics of Salt Fortification with Dragon Fruit Peel in Plastic Packaging during Storage Period Iffan Maflahah; Dian Farida Asfan
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstractDragon fruit peel is another option for salt fortification beside of iodized salt. Dragon fruit peel contains source of vitamin C needed by our body. The objective of this study is to find out the quality characteristics of fortification of salt with dragon fruit peel during storage period. Fortified salt was stored in Low-Density Polyethylene (LDPE) and High-Density Polyethylene (HDPE) plastics at room temperature and at the temperature of 35°C. Fortified salt was stored for a month. Tests performed during storage period were water content, NaCl, vitamin A and vitamin C content. The experimental design used was randomized block design with 2 factors, those are temperature and packaging type. Statistic test was performed with Variance Test and Duncan Test in the significance level of 5%. Fortified salt production used 40% of dragon fruit peel extract. Results showed that different packaging type and storage temperature did not have real impact on NaCl and vitamin A content of fortification salt with dragon fruit peel. Water content of fortification of salt with dragon fruit peel is affected by storage temperature. However, packaging type does not give real impacts on vitamin A content. Packaging type have a real impact on vitamin C content. Fortification of salt with dragon fruit peel has the ability to bind vitamin C so that it can be used as an alternative source of vitamin C.Keywords: dragon fruit peel, salt fortification, storage

The Implementation of Integrated Quality Function Deployment (QFD) and SWOT Analysis in the Quality Improvement Strategy of Jackfruit Chips Andan Linggar Rucitra
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstractQuality is one inseparable attributes that should be noted in fulfilling consumers’ need and expectation. Each product must have certain advantages in order to be able to compete in the market. Customers’ loyalty is the key to sustainable quality improvement. CV X is a business unit located in Malang selling various snack souvenirs products from Malang. This souvenirs shop has become one of the main destinations for shopping snack souvenirs in Malang. Furthermore, jackfruit chips are one of the most popular fruit chips sold by CV X. The increasing popularity of jackfruit chips in the market will affect the quality expected by consumers. Quality Function Deployment (QFD) is one of the most effective tools that can support a company or business unit by creating a response to consumer needs, explaining consumer’s demand toward certain products and determining any process needed to meet consumer’s expectations. The objective of this study is to analyze several attributes that affect consumer satisfaction on jackfruit chips produced by CV X. The results of this study suggest that a product with stable volume is in the first place with the value of 7. Meanwhile, from the data analyzed with Strength Weakness Opportunity Threat (SWOT) Analysis, the result indicates that the product value is on the S-O position, with specific indicators of having a competitive price and market leader.Keywords: jackfruit chips, improvement strategy, quality function deployment

Halal Products Assurance Policy Model and Its Impact on Sustainability of Fish Ball SMI using System Dynamics Simulation Approach Dwi Iryaning Handayani; Haryono Haryono; Tri Prihatiningsih
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Abstract Indonesian government requires all products distributed and traded in Indonesian territory are halal certified. However, the ability of Small and Medium Industries (SMI) to implement this law of halal product assurance is relatively low. For this reason, it is crucial to review the application of halal assurance policy on the sustainability of fish ball SMI since fish ball grinding process is usually performed in public places, so that it is relatively risky to be contaminated with non-halal product. The objective of this research is to establish halal product assurance policy model and its impact on the sustainability of fish ball SMI. The approach used to review SMI policy and sustainability model was system dynamics simulation method supported by Vensim™ software. System Dynamics simulation generates two scenarios; the first scenario was fish ball SMI that applies halal assurance, and the second scenario was fish ball SMI that does not apply halal assurance and standard under the competitor. The simulation result showed that halal assurance gives better market share value that leads to the increasing operational cost variable, followed by the significant increase of business cash and better sustainability in the business. Therefore, the SMI actors will be able to comprehensively understand their obligation to comply with the government regulation which stated that all products distributed in Indonesia are required to have halal certification and it should be able to keep the sustainability of fish ball SMI.Keywords: system dynamics, halal control point, model, policy, sustainability

Measurement of Performance Efficiency of Kadatuan Koffie Suppliers Using Data Envelopment Analysis (DEA) Devi Maulida Rahmah; Jauhar Fadhlurrahmah; Totok Pujianto; Irfan Ardiansah; Efri Mardawati
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstractHigher market expectation towards coffee products both of its quantity and quality is one of several challenges currently faced by the coffee industry. Maintaining the coffee supply chain through a periodical evaluation of supply chain performance, therefore, is crucial. The research provided measurement of performance efficiency of Kadatuan Koffie company’s suppliers using Data Envelopment Analysis (DEA). This measurement is required to know the supplier’s level of performance efficiency as a consideration in conducting the company’s raw material management. Management of supplier’s activity is essential to maintain the flow of supply chain running smoothly. The data obtained in this research were interview results with farmers or suppliers of raw material or coffee beans for Kadatuan Koffie and the company’s management. The data were processed using DEA by comparing output and input value. According to the measurement of performance efficiency towards seven suppliers of Kadatuan Koffie, three of them are categorized as efficient, namely the farmer in Cimaung, Cibodas and Dago that showed an efficiency value of 1.Keywords: Data Envelopment Analysis, performance efficiency, supplier

Characteristics of Nata De Taro from “Beneng” Taro Starch Waste with Addition of Various Types of Carbon and Isolated Soy Protein Dini Nur Hakiki; Tuti Rostianti Maulani
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstractThe research aims to characterize nata of “Beneng” taro starch waste with addition of various types of carbon and several concentration of Isolated Soy Protein (ISP). The experimental design used was a complete randomized group design with ISP concentrations of 1%, 1.5%, and 2%. “Beneng” taro waste was heated, added with 2% vinegar, then treated with a carbon source of sucrose and glucose 5% and a nitrogen source from the ISP at concentrations of 1%, 1.5%, and 2% and fermented for 13 days. The results showed the combination of glucose with 1% ISP gave the best results and yield of 44.28%, 0.984 cm of thickness was not significantly different from the addition of ZA with a yield of 43.77%, thickness of 1.016 cm. Nata fiber content tends to be higher in the treatment with ZA addition compared to ISP, although it is not significantly different. The value of the white level is getting higher or the nata become brighter in the glucose treatment with ISP and significantly different from other treatments. The addition of ISP has the potential as an alternative for substitution of ZA and tends to increase the brightness of nata color.Keywords: “Beneng” taro, fermentation, isolated soy protein, nata

The Implementation of Quality Function Deployment (QFD) Method to Improve Pasteurized Milk Product Quality Shanty Kusuma Dewi; Ananda Rizky Calfintry Putri; Layyinatur Rahmawatie
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Abstract Pasteurized milk products in Malang Regency hold a significant opportunity to be developed. The number of existing dairy farmers is a supporting factor for the producers in obtaining raw milk supplies. The X milk cooperative unit is one of the producers of pasteurized milk in Malang Regency, in addition to other dairy business competitors. The intense competition forces the X milk cooperative unit to maintain and improve the quality of its milk product to satisfy consumers' demands. The objectives of this research are to determine consumers' demand and formulate corrective actions to improve consumers' satisfaction. QFD is a method of structured product planning and development to ensure that customers' needs and demands can be accommodated in a product. The results of data processing suggest that some quality attributes of milk products that need to be improved based on their degree of importance were milk composition consistency and halal assurance from “Majelis Ulama Indonesia” (MUI) an Indonesian Ulema Council. The right composition of milk keeps the milk taste preferred by the customers consistent, the smell less fishy and the shelf life constant. The second rank attribute was registering to MUI certification, as this certification will increase the product's competitiveness.Keywords: cow milk, house of quality, quality function deployment

The Use of Supply Chain Risk Management Process (SCRMP) in Third-Party Logistics Industry: A Case Study in Indonesia Sintia Putri Pradita; Pornthipa Ongkunaruk; Thaweephan Leingpibul
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstractGlobalization brought new opportunities to logistics providers worldwide, especially in the Mexico, Indonesia, South Korea, and Turkey (MIST) countries. However, this attractive opportunity also came with high risk due to the complexity of the global supply chain. Third-party logistics providers need to be prepared to minimize the risks by utilizing risk management to ensure a smooth supply chain operation. This case was conducted with a major Indonesian third-party logistics (3PL) provider, utilizing the Supply Chain Risk Management Process (SCRMP) to control and monitor all risks that can arise in the company. The structure of the method can be divided into four phases: risk identification, risk measurement/risk assessment, risk evaluation, and risk mitigation/contingency plans. The purpose of this research is to validate how the SCRMP concept performs in challenging contexts such as the Indonesian 3PL industry. The study also bridged the theoretical-practical gap by helping practitioners gain valuable insights to manage risks in the company and provided appropriate risk mitigation. The results showed that there are seven unacceptable risks requiring risk mitigation and control. Risk mitigation strategies were then recommended, based on the risks that were categorized as the most critical and unacceptable. The recommendation is expected to reduce the risks that occur in the Indonesian cold chain.Keywords: risk management, supply chain risk management process, third-party logistics providers

The Pattern of Local Cassava-Based Processed Food Choice in Lampung Province Wuryaningsih Dwi Sayekti; Dyah Aring Hepiana Lestari; Raden Hanung Ismono
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 9, No 1 (2020)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstractLocal food is a potential commodity in food consumption diversification. Tapioca vermicelli and “siger” rice are two local foods developed in Lampung Province. However, these products have not brought any contribution to the community's food consumption pattern. The objective of this study is to analyze the choice pattern and any factors relating to the choice of tapioca vermicelli and “siger” rice. This research used a quantitative research approach with a survey method. It was conducted in Metro City and Pringsewu Regency with a sample of 110 households. The analysis of Chi-Square descriptive statistics and correlation was used to analyze the data. The results of the research found that tapioca vermicelli is quite popular (widely chosen) by the families living around the agroindustrial area of Metro City. However, “siger” rice is not widely used by people in this location. Tapioca vermicelli is consumed more often with meatballs in a medium frequency and total consumption of 45.33 grams/ household/day. “Siger” rice is consumed as a variation with rare consumption, and its average consumption amount is 9.34 grams/household/day. Any variables related to vermicelli tapioca choice are knowledge level on food diversification, education level, age, household income and knowledge level on nutrition. Whereas, any factors related to “siger” rice choice are product identification, knowledge of food diversification and accessibility. Keywords: food choice patterns, local food, “siger” rice, tapioca vermicelli

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