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 230 Documents
 19   20   21   22   23 
Physical, Chemical, and Functional Characteristics of Composite Flours from Banana Corm and Tempeh Debby Moody Sumanti; In-In Hanidah; Muhammad Aziz Abdullatif
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 2 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.02.5

Abstract

AbstractThis study aimed to determine composite flour's physical, chemical, and functional properties from Sumedang Roid banana corm and tempeh. The sample consisted of five different treatments with ratios of banana corm flour to tempeh flour 100:0, 0:100, 80:20, 70:30, and 60:40. The research data were analyzed using a Randomized Block Design and the Duncan Multiple Range Test (DMRT) at 5% level. Parameters observed included bulk density, color degree, ash content, moisture content, carbohydrate content, fat content, protein content, and pasting properties. The results showed that composite flour with a ratio of banana corm flour to tempeh flour of 60:40 could produce the best composite flour characteristics with a bulk density of 0.44 g/ml, color degree L* 67.86, a* 5.64 and b* 23.34, 5.47% ash content, 8.66% moisture content, 57.60% carbohydrates content, 10.62% fat content, 17.64% protein content, pasting temperature 80.86 °C, peak viscosity 1,265.33 cP, hold viscosity 858.00 cP, final viscosity 1,109.00 cP, breakdown viscosity 407.33 cP, setback viscosity 251.0 cP. The produced composite flour is suitable to be applied on biscuits, cookies, and semi-moist cakes.Keywords: banana stem, composite, flour, Roid banana, tempeh AbstrakPenelitian bertujuan untuk mengetahui sifat fisik, kimia, dan fungsional tepung komposit dari bonggol pisang Roid asal Sumedang dan tempe. Sampel terdiri lima perlakuan berbeda dengan rasio perbandingan tepung bonggol pisang dengan tepung tempe adalah 100: 0, 0:100, 80:20, 70:30, dan 60:40. Data hasil penelitian dianalisis dengan Rancangan Acak Kelompok dan uji lanjutan Duncan Multiple Range Test (DMRT) pada taraf 5%. Parameter pengamatan meliputi densitas kamba, derajat warna, kadar abu, kadar air, kadar karbohidrat, kadar lemak, kadar protein, dan karakteristik pasting. Hasil penelitian menunjukkan bahwa tepung komposit dengan rasio tepung bonggol pisang dengan tepung tempe 60 : 40 mampu menghasilkan karakteristik tepung komposit terbaik dengan densitas kamba 0,44 g/ml, derajat warna L* 67,86, a* 5,64 dan b* 23,34, kadar abu 5.47%, kadar air 8,66%, kadar karbohidrat 57,60%, lemak 10,62%, protein 17,64%, pasting temperature 80,86 °C, peak viscosity 1265,33 cP, hold viscosity 858,00 cP, final viscosity 1.109,00 cP, breakdown viscosity 407,33 cP, setback viscosity 251,0 cP. Tepung komposit yang dihasilkan tersebut sesuai untuk diaplikasikan pada produk biskuit, kukis, dan kue semi basah.Kata kunci: bonggol pisang, komposit, pisang Roid, tempe, tepung 
Modelling of Sustainable Blue Swimming Crab Supply Chain in East Java Using Soft System Methodology Paramita Setyaningrum; Azmi Alvian Gabriel; Irvan Adhin Cholilie
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 2 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.02.6

Abstract

 Abstract Blue swimming crab (Portunus pelagicus) is one of Indonesia's highest-export fishery commodities. Capture fisheries are dominated by fishermen with low productivity, efficiency, and income levels. There is a high-profit disparity between upstream and downstream actors, where fishermen get the lowest profit. This study aims to identify the causes of profit disparities between supply chain actors and propose a supply chain model to solve the profit disparity problem. The supply chain actors observed were fishermen, mini plants, processing companies, and exporters of blue swimming crab. Determining variables that affect profit gain based on the business activities of the supply chain actors of blue swimming crab was carried out. The conceptual model was made using the Soft System Methodology (SSM). The analysis result showed that the causes of profit disparity were the vast number of fishermen, lack of product value understanding, minimum capital and access to capital, awareness of fishing gear utilization, and the individual fisherman's work system. The conceptual model of the blue swimming crab supply chain proposed consists of the formation of fishing groups, coordination between fishing groups and Perum Perindo, collaborating with Pokja and fishing groups, and increasing collaboration between all supply chain actors of blue swimming crab.Keywords: blue swimming crab, fishermen, Soft System Methodology, supply chain Abstrak Rajungan (Portunus pelagicus) merupakan salah satu komoditas perikanan ekspor tertinggi di Indonesia. Usaha ikan tangkap didominasi oleh para nelayan dengan tingkat produktivitas, efisiensi, serta pendapatan yang rendah. Disparitas keuntungan yang tinggi terjadi antara pelaku rantai pasok dari hulu dan hilir. Nelayan memperoleh keuntungan paling rendah. Penelitian ini bertujuan mengidentifikasi penyebab disparitas keuntungan antara pelaku rantai pasok dan mengusulkan model rantai pasok sebagai solusi permasalahan disparitas keuntungan. Pelaku rantai pasok yang diamati adalah nelayan, mini plant, perusahaan pengolah rajungan, dan eksportir. Identifikasi variabel yang memengaruhi perolehan keuntungan berdasarkan aktivitas bisnis pelaku rantai pasok rajungan. Model konseptual dibuat menggunakan Soft System Methodology (SSM). Hasil analisis menunjukkan bahwa penyebab disparitas keuntungan adalah jumlah nelayan yang sangat banyak, pemahaman yang kurang terhadap nilai produk, modal dan akses permodalan yang minimum, kesadaran dalam penggunaan alat tangkap yang aman, dan sistem kerja nelayan yang masih dilaksanakan secara individu sehingga nelayan menerima keuntungan yang paling kecil di antara pelaku rantai pasok dari hulu dan hilir. Model konseptual rantai pasok rajungan yang diusulkan adalah pembentukan kelompok nelayan, koordinasi antara kelompok nelayan dan Perum Perindo, kolaborasi antara Pokja dan kelompok nelayan, dan meningkatkan kolaborasi antara seluruh pelaku rantai pasok rajungan.Kata kunci: nelayan, rajungan, rantai pasok, Soft System Methodology 
Systematic Review on Characterization of Tannase from Agricultural By-Products Nurul Adlin Azaman Shah; Azlina Mansor; Raseetha Vani Siva Manikam
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 1 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.01.1

Abstract

AbstractTannin-rich compounds are widely produced as by-products of many agro-industrial processes. Tannase is an attractive hydrolase for the bioconversion of tannin-rich materials into value-added products by accelerating the hydrolysis of ester and depside linkages. It has opened new opportunities in several industrial sectors, such as food, drinks, and medicines. Primary sources of tannase are microorganisms, particularly bacteria. Tannases or tannin acyl hydrolases, are an important group of biotechnologically relevant enzymes in several industrial applications. Microbial tannases are mostly induced extracellular enzymes produced by submerged and solid-state fermentation. Tannins containing low-value agro-industrial wastes are being extensively used in industries. This review provides a more in-depth knowledge of the research related to the biochemical characteristics of the tannase enzyme activity (in terms of molecular weight, the effect of pH, the effect of temperature, the effect of metal ions, inhibitor, and chelator), extraction, and purification methods. Additionally, the potential use of agricultural waste as a substrate for tannase production has also been reviewed, including the utilization of pomegranate peel waste (PmPW), banana peel waste (BPW), or potato peel waste (PtPW).Keywords: agricultural waste, tannase, tannin AbstrakSenyawa kaya tanin diproduksi secara luas sebagai produk sampingan dari banyak proses agroindustri. Tannase adalah hidrolase yang menarik untuk biokonversi bahan kaya tanin menjadi produk bernilai tambah dengan mempercepat hidrolisis ikatan ester dan depside. Hal tersebut telah membuka peluang baru di beberapa sektor industri, seperti makanan, minuman, obat-obatan, dan sebagainya. Sumber utama tannase adalah mikroorganisme, terutama bakteri. Tannase atau tanin asil hidrolase, adalah kelompok penting dari enzim yang relevan secara bioteknologi yang digunakan dalam beberapa aplikasi industri. Tannase dari mikroba sebagian besar diinduksi enzim ekstraseluler dan diproduksi oleh fermentasi terendam dan fermentasi keadaan padat. Tanin yang terkandung dalam limbah agroindustri bernilai rendah banyak digunakan dalam industri. Ulasan ini memberikan pengetahuan yang lebih mendalam tentang penelitian terkait karakteristik biokimia aktivitas enzim tannase (dari segi berat molekul, pengaruh pH, pengaruh suhu, pengaruh ion logam, inhibitor, dan chelator), metode ekstraksi dan pemurnian. Selain itu juga telah dikaji potensi pemanfaatan limbah pertanian sebagai prekursor ekstrak tannase, antara lain pemanfaatan limbah kulit buah delima (PmPW), limbah kulit pisang (BPW), atau limbah kulit kentang (PtPW).Kata Kunci: limbah pertanian, tannase, tannin
Study of Cracker Production with the Addition of Black Garlic and Sodium Tripolyphosphate Herlina Herlina; Sih Yuwanti; Aditya Bagas Maulana; Triana Lindriati; Nurhayati Nurhayati
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 1 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.01.2

Abstract

AbstractThis study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desirable quality. A completely randomized design was used, with two factors: black garlic concentration (3%, 6%; 9%) and STPP concentration (0.1%; 0.3%; 0.5%). The test parameters were color (lightness), swelling power, hygroscopicity, water content, ash content, total polyphenols, antioxidant activity, and organoleptic tests (color, flavor, taste, crispiness, and overall). An effectiveness test was conducted to determine the black garlic and STPP right concentration in cracker production. The results showed that the black garlic concentration significantly effected the lightness, swelling power, hygroscopicity, water content, ash content, antioxidant activity, and total cracker polyphenols. STPP concentration significantly effected the cracker ash content. Garlic and STPP concentration had significant organoleptic effects on color preference, flavor, taste, and crispiness. The cracker with a concentration of 3% black garlic and 0.5% STPP were the best and preferred. The effectiveness score was 0.64, with physical characteristics of color lightness 23.39 ± 0.20, swelling power 82.51 ± 0.11%, hygroscopicity 5.07 ± 0.41%, and chemical characteristics of water content 5.83 ± 0.16%, ash content 2.77 ± 0.25%, total polyphenols 0.175 ± 0.001%, antioxidant activity 16.14 ± 0.20. The organoleptic test scores were color 6.00±0.12, flavor 5.60±0.43, taste 5.68±0.31, crispiness 6.92 ± 0.32, and overall 6.28 ± 0.42.Keywords: antioxidant activity, black garlic, cracker, sodium tripolyphosphate AbstrakPenelitian ini memeriksa pengaruh konsentrasi bawang hitam dan sodium tripolyphosphate (STPP) terhadap karakteristik fisik, kimia, dan organoleptik kerupuk serta mengetahui konsentrasi bawang hitam dan STPP yang tepat sehingga dihasilkan kerupuk dengan karakteristik yang baik dan disukai. Penelitian ini menggunakan metode Rancangan Acak Lengkap dua faktor: konsentrasi bawang hitam (3%; 6%; 9%) dan konsentrasi STPP (0,1%; 0,3%; 0,5%). Parameter pengujian yaitu warna (kecerahan), daya kembang, higroskopisitas, kadar air, kadar abu, total polifenol, aktivitas antioksidan, uji organoleptik (warna, flavor, rasa, kerenyahan, dan keseluruhan). Uji efektivitas untuk menentukan konsentrasi bawang hitam dan STPP yang tepat pada pembuatan kerupuk. Hasil penelitian menunjukkan bahwa konsentrasi bawang hitam berpengaruh nyata terhadap warna, daya kembang, higroskopisitas, kadar air, kadar abu, aktivitas antioksidan, dan total polifenol kerupuk. Konsentrasi STPP berpengaruh nyata terhadap kadar abu kerupuk. Konsentrasi bawang hitam dan konsentrasi STPP berpengaruh nyata secara organoleptik pada kesukaan warna, flavor, rasa, kerenyahan, dan keseluruhan. Kerupuk terbaik dan disukai adalah kerupuk dengan konsentrasi bawang hitam 3% dan STPP 0,5%. Nilai efektivitas kerupuk adalah 0,64, dengan karakteristik fisik kecerahan warna 23,39±0,20, daya kembang 82,51±0,11%, higroskopisitas 5,07±0,41%, karakteristik kimia kadar air 5,83±0,14%, kadar abu 2,77±0,25%, total polifenol 0,175±0,001%, aktivitas antioksidan 16,14±0,12. Nilai uji organoleptik kesukaan warna 6,00±0,12, flavor 5,60±0,43, rasa 5,68±0,31, kerenyahan 6,92±0,32, dan keseluruhan 6,28±0,42.Kata kunci: aktivitas antioksidan, bawang hitam, kerupuk, sodium tripolyphosphate
Physicochemical Characteristics and Anti-Bacterial Ability of Liquid Soap with the Addition of Pandan Wangi Extract Farida Hanum Hamzah; Diswanto Putra; Yelmira Zalfiatri; Angga Pramana
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 1 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.01.3

Abstract

AbstractPandan wangi leaves have bioactive properties that can inhibit the growth of Staphylococcus aureus and Escherichia coli bacteria so they can prevent skin infections. The ability of pandan wangi leaf extract to inhibit microbial growth can be applied to liquid soap. This research was conducted to determine the characteristics of liquid soap with the addition of pandan wangi leaf extract. This study used a completely randomized design with five treatments and three replications. The treatment in this study was a variation of adding pandan wangi leaf extract to the liquid. soap formulation, which were 1.5; 2.0; 2.5; 3.0; and 3.5 grams. The data obtained was analyzed statistically using analysis of variance (ANOVA). The results of variance showed that the addition of pandan wangi leaf extract had a significant effect on foam stability, acidity (pH), anti-bacterial activity test, and sensory test. The liquid soap treatment chosen in this study was the addition of 3.5 grams of pandan wangi extract with a foam stability value of 81.52%, specific gravity of 1.0596 g/ml, viscosity of 271.7 mPas, acidity of 9.02, amount of free alkali 0%, has an anti-bacterial inhibition zone against Escherichia coli 11.22 mm and Escherichia coli 12.22 mm, does not irritate, and is preferred by hedonic panelists with a description of pandan wangi aroma.Keywords: anti-bacterial, liquid bath soap, pandan wangi leaf extract AbstrakDaun pandan memiliki sifat bioaktif yang dapat menghambat pertumbuhan bakteri Staphylococcus aureus dan Escherichia coli sehingga dapat mencegah infeksi kulit. Kemampuan ekstrak daun pandan wangi dalam menghambat pertumbuhan mikroba dapat diaplikasikan pada sabun cair. Penelitian ini dilakukan untuk mengetahui karakteristis sabun cair dengan penambahan ekstrak daun pandan wangi. Penelitian ini menggunakan rancangan acak lengkap dengan lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini adalah variasi penambahan ekstrak daun pandan wangi dalam cairan. formulasi sabun, yaitu 1,5; 2,0; 2,5; 3,0; dan 3,5 gram. Data yang diperoleh dianalisis secara statistik menggunakan analysis of variance (ANOVA). Hasil varians menunjukkan bahwa penambahan ekstrak daun pandan wangi berpengaruh nyata terhadap stabilitas busa, keasaman (pH), uji aktivitas antibakteri, dan uji sensorik. Perlakuan sabun cair yang dipilih dalam penelitian ini adalah perlakuan penambahan 3,5 gram ekstrak pandan wangi dengan nilai stabilitas busa 81,52%, berat jenis 1,0596 g/ml, viskositas 271,7 mPas, keasaman 9,02, jumlah alkali bebas 0%, memiliki anti- zona hambat bakteri terhadap Escherichia coli 11,22 mm dan Escherichia coli 12,22 mm, tidak mengiritasi, dan disukai panelis hedonis dengan deskripsi aroma pandan wangi.Kata kunci: anti bakteri, ekstrak daun pandan wangi, sabun mandi cair
The Potential of Bitter Leaf (Vernonia amygdalina) in Herbal Medicine as Anti-Inflammatory Agent Muammar Fawwaz; Mamat Pratama; Saparuddin Latu; Rita Rahayu; Andi Nurkamilah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 1 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.01.4

Abstract

AbstractThe inflammatory process involves increased vascular permeability, protein denaturation, and membrane alteration. Flavonoids are a class of secondary metabolites with biological and pharmacological activities, including anti-inflammatory. The bitter leaf, Vernonia amygdalina (VA), are used in various alternative medicine in several countries, including Indonesia. Chemical components in VA leaf are polyphenolic compounds, flavonoids, terpenes, and coumarins. The previous study exhibited that the anti-inflammatory activities of plants are closely related to the levels of polyphenols and flavonoids. Therefore, this study aimed to evaluate the anti-inflammatory activity of VA leaf and determine the total flavonoid-phenolic content of VA leaf ethanolic extract. The extraction method used maceration by ethanol as a solvent. The anti-inflammatory activity was measured by protein denaturation inhibition properties. The total flavonoid and phenolic content were determined by colorimetric and Folin-Ciocalteu methods, in which both procedures were measured by UV-Visible spectrophotometry at maximum wavelength. The results showed that VA leaf ethanolic extract has an anti-inflammatory effect with a half inhibition concentration (IC50) of 346.23 μg/mL. The total flavonoid and phenolic content of the ethanolic extract of VA leaves were 25.62 mgQE/g extracts and 21.47 mgGAE/g extract, respectively. Thus, the ethanolic extract of VA leaves can potentially be developed as an anti-inflammatory agent in herbal medicine.Keywords: anti-inflammatory, flavonoid, gallic acid, phenolic, quercetin AbstrakProses inflamasi melibatkan peningkatan permeabilitas vaskular, denaturasi protein, dan perubahan membran. Flavonoid merupakan senyawa metabolit sekunder dengan aktivitas biologis dan farmakologis potensial, termasuk sebagai antiinflamasi. Daun pahit, Vernonia amygdalina (VA), digunakan dalam berbagai pengobatan alternatif di beberapa negara, termasuk Indonesia. Komponen kimia dalam daun VA adalah senyawa polifenol, flavonoid, terpen, dan kumarin. Studi sebelumnya menunjukkan bahwa aktivitas anti-inflamasi tanaman terkait erat dengan kadar polifenol dan flavonoidnya. Oleh karena itu, penelitian ini bertujuan untuk mengevaluasi aktivitas antiinflamasi daun VA dan mengetahui kandungan flavonoid-fenolik total pada ekstrak daun VA. Metode ekstraksi menggunakan maserasi dengan etanol sebagai pelarut. Aktivitas antiinflamasi diukur dengan menggunakan metode penghambatan denaturasi protein. Kandungan total flavonoid dan fenolik ditentukan dengan metode kolorimetri dan Folin-Ciocalteu. Kedua prosedur tersebut diukur pada spektrofotometri UV-Visible pada panjang gelombang maksimum. Hasil penelitian menunjukkan bahwa ekstrak etanol daun VA memiliki efek anti-inflamasi dengan konsentrasi daya hambat 50% (IC50) sebesar 346,23 µg/mL. Kandungan total flavonoid dan fenolik ekstrak etanolik daun VA berturut-turut adalah 25,62 mgQE/g ekstrak dan 21,47 mgGAE/g ekstrak. Dengan demikian, ekstrak etanol daun VA berpotensi untuk dikembangkan sebagai agen anti-inflamasi dalam pengobatan herbal.Kata kunci: anti-inflamasi, asam galat, fenolik, flavonoid, quercetin
Dynamic Rheological, Thermal, and Structural Properties of Starch from Modified Cassava Flour (MOCAF) with Two Cultivars of Cassava Nurud Diniyah; Miyuki Iguchi; Mai Nanto; Tomoyuki Yoshino; Achmad Subagio
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 1 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.01.8

Abstract

AbstractThe objectives of this study were to investigate alteration in the starch properties of modified cassava flour from two different local cassava cultivars from Indonesia at different fermentation times, provide structural information for starch molecules, and characterize the dynamic rheological and thermal properties. Resistant starch, non-resistant starch, and total starch levels in the cassava cultivars were also evaluated. Changes in the starch properties of Cimanggu and Kaspro (local cultivars of cassavas from Indonesia) were compared following different fermentation times (0, 12, and 24 hours). The properties of starch from modified cassava flour were influenced by the fermentation time, although both cassava varieties showed the same general characteristics. Their levels of resistant starch, non-resistant starch, and total starch were 33.28% to 51.74%, 20.51% to 23.72%, and 53.81% to 72.25% (g/100 g dry sample), respectively. The starch granules for the non-fermented samples were oval, polygonal, and round shapes; however, during fermentation, the starch granules became more porous and developed cracks of various sizes. The starches of both varieties showed an onset temperature between 67.85 and 70.17 °C, a peak temperature of 69.33 °C to 71.62 °C, and an end set temperature of 68.62 °C to 70.95 °C, with enthalpy values ranging from 1.25 mJ/mg to 1.74 mJ/mg. Keywords: cassava, cultivar, dynamic rheological, fermentation, modified cassava starch AbstrakTujuan dari penelitian ini adalah untuk mengetahui perubahan sifat pati tepung singkong termodifikasi dari dua varietas singkong lokal Indonesia dengan lama fermentasi yang berbeda, memberikan informasi struktur molekul pati, dan melakukan karakterisasi sifat rheologi dan termal dinamis dari pati. pati resisten, pati non-resisten, dan kadar pati total dalam varietas singkong. Perubahan sifat pati Cimanggu dan Kaspro (varietas singkong lokal Indonesia) dibandingkan setelah dilakukan fermentasi pada waktu yang berbeda (0, 12, dan 24 jam). Sifat pati dari tepung singkong termodifikasi dipengaruhi oleh lama fermentasi, meskipun kedua varietas singkong menunjukkan karakteristik umum yang sama. Kadar pati resisten, pati non-resisten, dan total pati masing-masing 33,28% – 51,74%, 20,51% – 23,72%, dan 53,81% – 72,25% (g/100 g sampel kering). Granula pati dari sampel non-fermentasi berbentuk oval, poligonal, dan bulat. Namun, selama fermentasi, granula pati menjadi lebih berpori dan mengembang dengan terdapat retakan pada berbagai ukuran. Pati dari dua varietas menunjukkan onset temperature (suhu awal) antara 67,85 °C dan 70,17 °C, suhu puncak 69,33 °C – 71,62 °C, dan suhu akhir 68,62 °C – 70,95 °C, dengan nilai entalpi berkisar dari 1,25 mJ/mg - 1.74 mJ/mg.Kata Kunci: dinamik rheologi, fermentasi, pati singkong termodifikasi, singkong, varietas 
Designing Model for the Development of Sustainable Small Coffee Agroindustry at the Agropolitan Area of Ijen, East Java, Indonesia Danu Indra Wardhana; Yuli Wibowo; Sony Suwasono
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 1 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.01.5

Abstract

AbstractConsidering Indonesia is one of the world's major coffee producers, the small coffee agroindustry has much room to grow. The industry faces some challenges, including low output, limited access to the market, insufficient human resource capabilities, and improper waste treatment. This research aimed to create a model for the coffee agroindustry's growth utilizing a sustainable development concept in the form of decision support systems. The model is named AgroCoffee, which comprises six submodels: submodel of superior product selection of coffee agroindustry, submodel of social, submodel of institutional, submodel of technology, submodel of environmental, and submodel of economic. This study used several data analysis methods: exponential comparison approach, multi expert-multi criteria decision-making, interpretative structural modeling, analytical hierarchy process, and financial analysis. The model was verified in the agropolitan area of Bondowoso's Ijen highland in East Java, Indonesia. The findings revealed that the model could accurately simulate the coffee agroindustry system, which allows the model to generate recommendations for decision-makers on how to establish sustainable coffee agroindustry. Further improvements and adjustments to the model need to be conducted to develop a better model that dynamically follows the current needs and conditions to make the latest data and information obtained more accurate.Keywords: coffee agroindustry, Ijen highland agropolitan, sustainable development AbstrakIndonesia merupakan salah satu penghasil kopi terbesar di dunia sehingga agroindustri kopi rakyat berpotensi tinggi untuk dikembangkan. Permasalahan pengembangan agroindustri kopi rakyat di Indonesia yaitu: produktivitas kopi yang rendah, akses pemasaran yang terbatas, keterampilan sumber daya manusia yang rendah, dan limbah pengolahan kopi yang belum ditangani dengan baik. Penelitian ini bertujuan untuk merancang suatu model pengembangan agroindustri kopi rakyat dengan menggunakan konsep pembangunan berkelanjutan dalam bentuk sistem penunjang keputusan. Model ini diberi nama AgroCoffee, yang terdiri dari 6 submodel, yaitu submodel pemilihan produk unggulan, submodel sosial, submodel kelembagaan, submodel teknologi, submodel lingkungan, dan submodel ekonomi. Metode yang digunakan dalam analisis terdiri dari metode perbandingan eksponensial, multi expert-multi criteria decision making, interpretative structural modeling, analytical hierarchy process, dan analisis finansial. Rancangan model disimulasikan pada Kawasan Agropolitan Dataran Tinggi Ijen Kabupaten Bondowoso, Jawa Timur, Indonesia. Hasil penelitian menunjukkkan bahwa rancangan model telah mampu mensimulasikan sistem agroindustri kopi rakyat berdasarkan hasil verifikasi dan validasi pada model AgroCoffee. Oleh karena itu, model dapat diterapkan untuk memberikan rekomendasi bagi para pengambil keputusan dalam pengembangan agroindustri kopi rakyat yang berkelanjutan. Penyempurnaan dan penyesuaian model perlu dilakukan dalam rangka pengembangan sistem yang sesuai dengan kebutuhan dan kondisi saat ini sehingga data dan informasi terbaru yang diperoleh lebih akurat.Kata Kunci: agroindustri kopi, agropolitan dataran tinggi Ijen, pembangunan berkelanjutan
The Development of Strategies to Increase the Productivity of Fisheries Agro-industry Based on Halal Product Assurance System Using Failure Mode Effect Analysis (FMEA) Hana Catur Wahyuni; Puspita Handayani
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 1 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.01.6

Abstract

AbstractIndonesian food products need to comply with halal regulations, including the ones from fisheries-based agro-industry. The absence of halal certificates will limit the market and consequently will lead to the risk of lower productivity performance. This study aims to identify sources of risk in the fisheries agro-industry based on Indonesia’s Halal Assurance System called Sistem Jaminan Produk Halal (SJPH). It conducts risk assessments and develops strategies to increase the productivity performance of the industry based on the identified risks. The criteria considered in the risk identification including commitment and responsibility, raw material, production process, final product as well as monitoring and evaluation. The research used Failure Mode Effect Analysis (FMEA). The data was collected through observation, interviews, and questionnaires. All identified risks were then evaluated and eliminated based on the Risk Priority Number (RPN). The research was conducted on ten fisheries-based agro-industries in the Sidoarjo Regency, East Java, Indonesia. The study shows that there are 22 sources of risk, with the highest-ranked one is training activity. The recommended strategy to increase the halal-based productivity performance is strengthening the commitment of all involved stakeholders, increasing human resources' knowledge, improving facilities and infrastructure as well as strengthening monitoring and evaluation using management information systems.Keywords: FMEA, halal, risk management, SJPH AbstrakProduk pangan di Indonesia perlu memenuhi ketentuan halal, termasuk produk agroindustri perikanan. Ketiadaan sertifikat halal akan menyebabkan terbatasnya cakupan wilayah pemasaran dan berdampak pada risiko penurunan produktivitas. Penelitian ini bertujuan untuk mengidentifikasi sumber risiko di agroindustri perikanan berdasarkan Sistem Jaminan Produk Halal (SJPH), melakukan penilaian risiko, dan mengembangkan strategi untuk meningkatkan produktivitas berdasarkan risiko tersebut. Kriteria penentuan risiko adalah komitmen, bahan, proses produksi halal, produk, serta monitoring dan evaluasi. Metode penelitian menggunakan Failure Mode Effect Analysis (FMEA) dengan metode pengumpulan data melalui observasi, wawancara, dan kuesioner. Eliminasi risiko selanjutnya dilakukan berdasarkan peringkat Risk Priority Number (RPN). Penelitian dilakukan pada sepuluh usaha agroindustri perikanan di Kabupaten Sidoarjo, Jawa Timur. Hasil penelitian menunjukkan bahwa terdapat 22 sumber risiko, dengan risiko tertinggi pada kegiatan pelatihan, sehingga pihak yang terlibat dalam proses produksi halal tidak memahami ketentuan yang berlaku. Strategi peningkatan produktivitas berbasis risiko halal adalah penguatan komitmen pelaku usaha, peningkatan pengetahuan sumber daya manusia, peningkatan sarana dan prasarana, serta penguatan pemantauan dan evaluasi melalui pemanfaatan sistem informasi manajemen.Keyword: FMEA, halal, manajemen risiko, SJPH
Image-based Quality Identification of Black Soybean (Glycine soja) Using Convolutional Neural Network Mas'ud Effendi; Naufal Hilmi Ramadhan; Arif Hidayat
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 1 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.01.7

Abstract

AbstractThe problem faced in identifying the quality of black soybeans is that the quality of the assessment is inconsistent and it takes a relatively long time. This study aims to determine the best convolutional neural network architecture by comparing the performance of Custom CNN, MobileNetV2, and ResNet-34 architectures in identifying the quality level (grade) of black soybeans. The quality of black soybean is split into 4 different classes based on physical characteristics (split, damaged, other colors, wrinkles, dirt) and moisture content test. The number of images used is 1300 images, with the ratio of training data, validation data, and testing data are 50:25:25, 60:25:15, and 70:20:10. The best model for identifying the quality based on the physical characteristics is the MobileNetV2 architecture with a ratio of 50:25:25 which produces an accuracy of 90.18%. Morover, the best model for identifying the quality based on the moisture content is the ResNet-34 architecture with a ratio of 70:20:10, which produces an accuracy of 78.12%. The best overall accuracy in identifying the quality based on both physical characteristics and moisture content is the ResNet-34 architecture, with a ratio of 70:20:10, with an average accuracy of testing data of 79.21%.Keywords: black soybean, Convolutional Neural Network, image, MobileNetV2, ResNet-34 AbstrakPermasalahan yang dihadapi dalam identifikasi mutu kedelai hitam adalah kualitas penilaian yang tidak konsisten dan membutuhkan waktu yang relatif lama. Penelitian ini bertujuan untuk menentukan arsitektur jaringan saraf konvolusional terbaik dengan membandingkan kinerja antara arsitektur Custom CNN, MobileNetV2, dan ResNet-34 dalam identifikasi tingkat mutu kedelai hitam. Mutu kedelai hitam terdiri dari 4 kelas dengan parameter uji fisik (belah, rusak, warna lain, keriput, kotoran) dan uji kadar air. Peneliti ini menggunakan1300 citra dengan rasio data latih, data validasi, dan data uji yang digunakan adalah 50:25:25, 60:25:15, dan 70:20:10. Hasil terbaik untuk identifikasi mutu parameter uji fisik adalah pada arsitektur MobileNetV2 dengan rasio 50:25:25 dan akurasi 90,18%. Hasil terbaik untuk identifikasi mutu parameter uji kadar air adalah arsitektur ResNet-34 dengan rasio 70:20:10 dan akurasi 78,12%. Hasil akurasi terbaik secara keseluruhan dengan identifikasi parameter fisik dan kadar air adalah arsitektur ResNet-34 dengan rasio 70:20:10 yang memiliki rata-rata akurasi data uji 79,21%.Kata kunci: citra, Jaringan Saraf Konvolusional, kedelai hitam, MobileNetV2, ResNet-34 

Page 23 of 23 | Total Record : 230

 19   20   21   22   23 

Filter by Year

2012 2023


Reset
Filter By Issues
All Issue Vol 12, No 1 (2023) Vol 11, No 2 (2022) Vol 11, No 1 (2022) 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 3 (2012) Vol 1, No 2 (2012) Vol 1, No 2 (2012) Vol 1, No 1 (2012) Vol 1, No 1 (2012) More Issue