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Wendianing Putri Luketsi
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wendianing@unida.gontor.ac.id
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wendianing@unida.gontor.ac.id
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INDONESIA
Agroindustrial Technology Journal
Published by Universitas Darussalam Gontor
ISSN : 25990799     EISSN : 25989480     DOI : -
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering
Agroindustrial Technology Journal adalah publikasi ilmiah tentang teknologi, rekayasa proses, dan manajemen ataupun aplikasi dari keilmuan tersebut dalam ranah teknologi industri pertanian. Artikel dapat berupa hasil penelitian, komunikasi singkat ataupun berupa ulasan ilmiah.
Arjuna Subject : Umum - Umum
Articles 5 Documents
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Search results for , issue "Vol 3, No 1 (2019): Agroindustrial Technology Journal" : 5 Documents clear
PEMANFAATAN MINYAK BIJI KOPI (Fine Robusta Toyomerto) SEBAGAI BAHAN BAKU PEMBUATAN PARFUM EAU DE TOILETTE Muhamad Nur Mustakim; Maya Sari; Muhammad Nur kholis
Agroindustrial Technology Journal Vol 3, No 1 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.404 KB) | DOI: 10.21111/atj.v3i1.3793

Abstract

Coffee bean oil is the result of extracting coffee beans that have aromatic compounds and can be used as fragrance for making perfumes. The purpose of this study was to make a perfume formula eau de toilette by mixing coffee bean oil. The results showed perfume with a mixture of 0.01 ml lemon formula, 2 ml coffee and 0.02 ml patchouli had longer fragrance resistance and organoleptic test results for overall fragrance and natural fragrance were preferred by panelists. The perfume formula which has the highest specific gravity and spot is owned by perfume with the addition of 1 ml of coffee. The difference in the addition of the amount of coffee bean oil in the perfume formulation gives a difference in the clarity of perfume.
ANALISIS IMPLEMENTASI SISTEM JAMINAN HALAL (SJH) PADA USAHA MAKANAN SIAP SAJI (STUDI KASUS HERBAL CHICKEN PONOROGO) Ahmat Muzaeni Arif Efendi; Muhammad Nur Kholis; Agensy Nurmaydha
Agroindustrial Technology Journal Vol 3, No 1 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.538 KB) | DOI: 10.21111/atj.v3i1.3845

Abstract

Seorang muslim harus memiliki perhatian tinggi pada makanan dengan perkembangan makanan cepat saji yang sangat cepat karena berkaitan dengan maqasid syariah yang bertujuan kemaslahatan dunia maupun akhirat. Maqashid syariah sebagai kebutuhan dasar manusia memberikan pedoman antara lain, menjaga agama, menjaga jiwa, menjaga akal, menjaga keturunan, dan menjaga harta. Indonesia dengan mayoritas masyarakat muslim harus melakukan penjaminan terhadap hal tersebut dengan peraturan yang dibuat melalui Sistem Jaminan Halal (SJH) produk pangan. Herbal Chicken Ponorogo merupakan salah satu restoran yang menyediakan makanan olahan ayam yang bersertifikat halal di Ponorogo. Pentingnya sertifikasi halal atau label halal yang diperoleh menjadikan Herbal Chicken Ponorogo mempunyai kewajiban untuk menerapkan Sistem Jaminan Halal. Metode yang digunakan untuk menganalisis kehalalan pangan pada usaha ini adalah Halal Assurance System (HAS) 23102. Dalam penerapannya Herbal Chicken Ponorogo dibawah Moh. Husni Thamrin memiliki kebijakan sendiri dalam pengelolaannya dan tetap berpegang teguh pada prinsip halal. Hasil pengamatan yang dilakukan di Herbal Chicken Ponorogo menunjukkan bahwa penerapan sistem jaminan halal relatif baik. Pengamatan terhadap 11 aspek kehalalan dalam HAS 23102 telah dipenuhi 7 aspek halal yaitu (1) kebijakan halal, (2) bahan, (3) fasilitas produksi, (4) kemampuan telusur (traceability), (5) penanganan produk yang tidak memenuhi kriteria, (6) audit internal, dan (7) kaji ulang manajemen. Pada aktivitas kritis hampir semua prosedur sudah dipenuhi oleh Herbal Chicken Ponorogo kecuali prosedur pembelian, aturan pengunjung, dan aturan karyawan secara tertulis.
PEMILIHAN ALTERNATIF PEMASOK BERAS INDUSTRI CATERING MENGGUNAKAN ANALYTICAL NETWORK PROCESS (Studi Kasus di PT. AXC) Kholid Fadlulloh; M Fuad F Mu’tamar
Agroindustrial Technology Journal Vol 3, No 1 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.594 KB) | DOI: 10.21111/atj.v3i1.3791

Abstract

Suppliers are the main chain that greatly affects the production activities of a company, so it is necessary to select suppliers to support the production process and get results according to the wishes of the company. The purpose of this research is to get the criteria and sub-criteria for selecting alternative rice suppliers and getting the best rice suppliers at PT. AXC. Selection of alternative rice suppliers using the ANP (Analytical Network Process) method. In this study, criteria as analysis material obtained include quality, responsibility, price, flexibility, service, accuracy, and packaging. The results showed that the criteria with the highest weighting were quality (0.139764), price (0.069145), service (0.046673), accuracy (0.031577), packaging (0.017274), responsibility (0.011191) , and flexibility (0.010975). The results showed the best supplier with the highest priority order was PT. BC (0.186483), PT. BAS (0.101924), and PT. PAJ (0.038192).
PENGARUH BENTUK IRISAN SINGKONG TERHADAP KARAKTERISTIK PENGERINGAN Wendianing Putri Luketsi; Devi Urianty Miftahul Rohmah
Agroindustrial Technology Journal Vol 3, No 1 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (588.713 KB) | DOI: 10.21111/atj.v3i1.3801

Abstract

Cassava is one type of tuber that is very famous in Indonesia. Cassava in a state of fresh is easily damaged because it is very sensitive to the infestation of fungi and other microbes. Therefore it needs further processing, one of them is by drying. Cassava that has dried can be processed into cassava flour. In the drying process, the shape of the slices of cassava will affect the duration of drying, the quality and durability of cassava flour during storage. Therefore, the purpose of this study is to measure the yield of cassava and analyze the effect of cassava slices on drying characteristics. Before drying, cassava is cleaned and peeled. Peeled cassava is sliced in 3 slices, namely an upright circle with a thickness of 0,5 cm (S1), an oblique circle shape with a thickness of 0,5 cm (S2) and a circle shape of 5 cm thickness and then split upright into 8 or 4 parts with a thickness of 0,5 cm (S3). The data taken are peeled cassava, water content, dried cassava, rate of decrease in water content, and visual appearance of cassava drying. Based on the results of the study, the best cassava slices are sliced circle shape (S2) because of the accumulated data, the results obtained from S2 slices show maximum results.
MINIMASI BIAYA DISTRIBUSI MENGGUNAKAN ALGORITMA NEAREST NEIGHBOUR (STUDI KASUS STOCKIST PT. XYZ) Abdul Ghofur; M. Fuad F. Mu’tamar
Agroindustrial Technology Journal Vol 3, No 1 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.21 KB) | DOI: 10.21111/atj.v3i1.3792

Abstract

Distribution is a process of delivering products from producers to consumers. The distribution process determines the selling price and improves the product, therefore determining the distribution route becomes important. at this time Stockist PT. XYZ determine the distribution route in the order of ordering from the store. The purpose of this study is to minimize distribution costs so as to increase profits. The nearest neighbor algorithm is one of the algorithms in Vehicle Routing Problem (VRP) that is used to determine the route in the distribution process based on proximity. The results of this study, the nearest neighbor algorithm can help the cost of PT. XYZ was 39.18% on March 5, 2019 and 0.82% on March 6, 2019.

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