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Wendianing Putri Luketsi
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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 11 Documents
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Search results for , issue "Vol 4, No 2 (2020): Agroindustrial Technology Journal" : 11 Documents clear
STRATEGI PENGEMBANGAN BISNIS “COFRESH”(Coffee Fresh) DENGAN METODE BUSSINES MODEL CANVAS (BMC) dan QSPM (QUANTITATIVE STRATEGIC PLANNING MATRIX) Nita Kuswardhani; Rizki Agustian; Melinda Lady Plus
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.5077

Abstract

CoFresh (Coffee Fresh) is an innovative odor removal product made from compacted robusta coffee powder, small in size with a diameter of ± 2 cm. This product is suitable for use as an air freshener. CoFresh is a new product emerging on the market that requires a reliable business development strategy. A lot of competition is a challenge to develop the CoFresh business. This research was conducted to determine the CoFresh business development strategy using BMC, SWOT analysis and Quantitative Strategic Planning Matrix (QSPM). BMC is analyzed based on customer segments, value propositions, channels, customer relationships, revenue streams, key resources, key activities, key partnerships, cost structure. The results of the EFE matrix calculation show that the CoFresh business is in a position to grow and develop. Meanwhile, the most dominant strategy in developing and improving marketing is to use an online marketing platform (IT based) and cooperate with coffee shops to promote products.
PERBANDINGAN MUTU FRUIT LEATHER TOMAT DARI TEPUNG AGAR-AGAR RUMPUT LAUT (Gracilaria sp.) HASIL EKSTRAKSI AIR KELAPA DAN AGAR-AGAR KOMERSIL Rista Anggriani; Noor Harini; Shandra Berliana
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.4992

Abstract

Abstract.Tomatoes as climacteric fruit have a high water content of around 94% which causes spoilage, whereas tomatoes have vitamin C of about 5.78 mg which is beneficial for health. Thus the processing is needed to extend its shelf life. Fruit leather is processed from fruit flesh in the form of dry thin sheets that are easy to roll. A plastic texture is a requirement for fruit leather, so the addition of gelling agents is needed. Previous research has succeeded in extracting agar from Gracilaria sp seaweed using coconut water that meets FAO standards. Therefore the aim of this research is to apply the agar results from coconut water extraction to the fruit leather and to compare the quality of the fruit leather using commercial agar. The experimental design used was a simple randomized block design with 4 treatments, consisted of fruit leather tomatoes using agar extract from coconut water and commercial agar at two concentrations (0.6 and 0.9%). The results obtained between the quality of the fruit leather tomatoes and the agar results from coconut water extraction with commercial agar showed almost the same characteristicin all parameters both in chemical, physical and sensory characteristics, although statistically there were differences in notations on moisture content, TPT, thickness and tensile strength. This indicates that the agar from coconut water extraction can act as a gelling agent by producing fruit leather that its quality is almost the same as commercial agar.Keywords: agar-agar, fruit leather, gelling agent, tomato AbstrakTomat sebagai buah klimaterik mempunyai kadar air yang tinggi sekitar 94% yang menyebabkan tomat mudah busuk, padahal tomat mempunyai vitamin C sekitar 5,78 mg yang bermanfaat untuk kesehatan. Sehingga dibutuhkan pengolahan untuk memperpanjang daya simpannya. Fruit leather merupakan olahan dari daging buah berbentuk lembaran tipis kering yang mudah digulung. Tekstur yang plastis menjadi syarat dari fruit leather, sehingga dibutuhkan penambahan gelling agent. Penelitian sebelumnya telah berhasil mengekstraksi agar-agar dari rumput laut Gracilaria sp dengan menggunakan air kelapa yang memenuhi standar FAO. Sehingga tujuan dari penelitian ini adalah untuk mengaplikasikan agar-agar hasil ekstraksi air kelapa pada fruit leather dan membandingkan mutu fruit leather yang menggunakan agar-agar komersil. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok sederhana dengan 4 perlakuan yakni fruit leather tomat dengan menggunakan agar-agar hasil ekstraksi air kelapa dan agar-agar komersil pada dua konsentrasi (0,6 dan 0,9%). Hasil yang didapat antara mutu fruit leather tomat dengan agar-agar hasil ekstraksi air kelapa dengan agar-agar komersil menunjukkan angka yang hampir sama di segala parameter baik di karakteristik kimia, fisik dan organoleptik, meskipun secara statistik ada perbedaan notasi pada kadar air, TPT, ketebalan dan kuat tarik. Hal ini mengindikasikan bahwa agar-agar hasil ektraksi air kelapa mampu berperan sebagai gelling agent dengan menghasilkan fruit leather yang mutunya hampir sama dengan agar-agar komersil.Kata kunci: agar-agar, fruit leather, gelling agent, tomat
Utilization Of Crude From Part Of Kepok Banana Trees With Maceration Extraction As Textile Colors Wahidin Nuriana; Marti Winarni
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.4983

Abstract

The purpose of this study was to obtain a natural textile dye taken from the sap from the banana tree part. To obtain the yield yield of dyes and the intensity of the sap collection is done by maceration extraction process. The part of the banana tree taken by the sap is the stem, stem and fruit stalk. This research was conducted with the sorting stage, namely thinly slicing stems, midribs and fruit stalks. The results of sorting are dried in the sun for 5 days in the sun then crushed until smooth with a size of 60-80 mesh. The powder was extracted by maceration by immersing each stem, stem and fruit stalk with soaking media: aquades, methanol, ethanol and ethyl acetate for 5 days with manual stirring. The filtrate is distilled so that it gets concentrated liquid and in the oven to become a dye powder. In the powder, yield and color testing are done using a spectrophotometer UV Vis. The most optimal yield produced is on the banana fronds with methanol media is 22.8248%.. The most optimal color intensity obtained in banana fronds with ethanol maceration media is 0.505.
PEMBUATAN FRUIT LEATHER BUAH NANAS (Ananas comosus L) SUBGRADE DENGAN PENAMBAHAN KULIT BUAH NAGA MERAH (Hylocereus costaricensis) Muhammad Zulfan Nuroni Pulungan; Devi Urianty Miftahul R; Wendianing Putri Luketsi
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.4035

Abstract

Fruit leather is a fruit preserved product that is still able to maintain the taste of the raw materials used. This study aims to obtain the right formulation between subgrade pineapple puree and red dragon fruit peel puree that affect the characteristics of fruit leather. The design of this study used a Completely Randomized Design (CRD) with 3 treatment levels of concentration between subgrade pineapple puree and red dragon fruit puree with a ratio of 80% and 20%, 85% and 15%, 90 and 10%, respectively. The total puree used was 400 g in each treatment, then 0.6% carrageenan and 8% sorbitol were added. Each treatment was repeated 3 times so that a total of 9 experimental units was obtained. The data generated was then analyzed using ANOVA and continued with the Duncan test. The results showed that each treatment had a significant effect on antioxidant activity, and had a non-significant effect on water content, total sugar, total acid, and organoleptics (color, taste, texture, aroma and overall). Based on the hedonic test (overall), the best research results were obtained in F1 treatment (80% puree of pineapple fruit and 20% puree of dragon fruit skin) with a moisture content of 9.5%, total acid of 1.46%, total sugar of 36.25% antioxidant activity 73.93%.
PEMBUATAN SAMPO CAIR BERBAHAN BAKU MINYAK KELAPA (Coconut Oil) DENGAN PENAMBAHAN INFUSED OIL DAUN MIMBA (Azadirachta Indica) Rini Nurul Fauziyah; Asri Widyasanti; Fitry Filianty
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.4918

Abstract

The liquid shampoo is a preparation that generally used to clean hair and scalp from various kinds of impurities. Coconut oil is one of the raw materials for making shampoo which has many benefits, one of which is the high lauric acid content. The additional active ingredient used in the liquid shampoo is neem leaves because the polyphenol content has antibacterial properties that are good for the scalp. Neem leaves infused oil is made by heat infusion with coconut oil as a solvent. The purpose of this study was to determine the effect of adding neem leaves infused oil on the quality of liquid shampoo produced. The concentration variation in the ratio of neem and coconut oil used was 20:160 (w/w). The method used in this research was a laboratory experiment with descriptive analysis. The results showed that the addition of neem leaves infused oil affected the yield of liquid shampoo is less (51,59%), the color of the shampoo, and the amount of foam produced. The analysis showed that all liquid shampoo treatments encounter the requirements of Indonesian National Standard (SNI) Shampo 06-2692-1992, namely organoleptic requirements (color, odor, and presence or absence of sediment) and shampoo pH (pH 5-9).
Karakterisasi Sediaan Antiseptik Gel Handmade dengan Penambahan Bahan Aktif Alami Minyak Atsiri Eucalyptus dan Grapefruit Asri Widyasanti; Rizqita Thifal Shalsabilla
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.4965

Abstract

In the era of the COVID-19 virus pandemic, antiseptic products have become very popular. One of them is an antiseptic for hands which is known as hand sanitizer. There are three hand sanitizers available in the market, namely liquid, gel, and foam hand sanitizers. Hand sanitizers are an easy solution for cleaning hands when soap and water are not available. Hand sanitizers are considered practical to use because they do not require water and are suitable for carrying when on outdoor activities. This product is an alternative product for washing hands with soap. However, the continuous use of alcohol and triclosan in the hand sanitizer can erode skin moisture and cause skin irritation. Therefore, it is necessary to utilize natural active ingredients that have the potential to be antibacterial, namely essential oils. The purpose of this study was to determine the effectiveness of eucalyptus and grapefruit essential oils as natural active ingredients in hand sanitizers and to test their quality based on SNI 06-2588-1992. The method used in this research was a laboratory experiment with descriptive analysis. Parameter observed on liquid hand sanitizers were chemical properties (pH), physical properties (specific gravity, liquid emulsi, and organoleptic properties. The analysis showed that the hand sanitizer formulation with the active ingredient of Eucalyptus and Grapefruit essential oils has a pH of 7.5, a specific gravity of 0.9098, and a stable emulsion preparation. Organoleptic results of the level of preference for hand sanitizer products, in terms of color = 4.04 (like-very-like), aroma = 3.92 (normal-like), viscosity = 3.08 (normal-like), impression when using = 3.52 (normal-like), after-use impression (rough impression) = 3.36 (normal-like) and there are found no skin irritation, respectively. The process technology for making handmade hand sanitizers with the addition of eucalyptus and grapefruit essential oils could be developed so that they can be applied on an industrial scale.
Pengaruh Lama EkstraksiI Terhadap Rendemen Oleoresin Kulit Mangga Kuweni (Mangifera Odorata Griff) Menggunakan Metode MAE Abdurrahman Hanif; Asri Widyasanti; Selly Harnesa Putri
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.4916

Abstract

Mango peel is one of the by-products that is wasted when processing the fruit into certain products. One form of mango peel utilization is by extracting the oleoresin content in it. Oleoresin is a extractive substance that contains the main components of flavoring in the form of volatile (essential oil) and non-volatile (resin and gum) substances, these two main components play an important role in determining aroma and taste. The purpose of this study is to identify the best extraction treatment by MAE method of kuweni mango peel oleoresin, so that it can be an alternative form of storage for volatile compounds found in the skin of kuweni mango. This study used the microwave assisted extraction (MAE) method. Extraction was carried out using n-hexane solvent to extract the oleoresin component of the mango skin of the kuweni mango. The ratio of the amount of material with the solvent used is 1:10, with a raw material weight of 20 grams. The extracted solvent is evaporated using a rotary vacuum evaporator to produce a more concentrated result. MAE is done for 1 minute, 2 minutes, 3 minutes, 4 minutes and 5 minutes. Microwave used 50% power. The parameters measured in this study were the yield of oleoresin extracted. The results showed that the yield of oleoresin from extraction was 42,25% for 1 minute, 44,55% for 2 minutes, 44.10% for 3 minutes, 22,80% for 4 minutes, and 22.35% for 5 minutes. The conclusion of this research is that the extract of mango kuweni peel oleoresin which is produced from MAE process with n-hexane solvent produces the best yield in the 2-minute extraction time treatment which is 44.55%.
UJI PAKAN TERNAK BERBAHAN KULIT KOPI, AMPAS TAHU DAN KEPALA IKAN LELE PADA AYAM BROILER Andrew Setiawan Rusdianto; Andi Eko Wiyono; Noer Indah Maulida Putri; Oryzatania Windaru Runteka
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.5003

Abstract

Waste is one of the problems that can cause pollution to the environment. Utilization of waste as chicken feed is an efficient way of fulfilling chicken nutrition, has high economic value and can reduce environmental pollution. One of the optimal waste that is a waste of coffee skin, tofu pulp and catfish head. The nutritional content of artificial feed accordance with SNI 8173.3.3: 2015 concerning broiler chicken feed, which has a moisture content of 7.68%, 9.95% ash, 8.82% fat, 22,91% protein, 0.8% calcium and 53.99% carbohydrates. The purpose of this study was to determine the effect of artificial feeding on feed consumption, daily weight gain, and feed conversion. This study used a completely randomized design. The results showed that of the five treatments with different formulations there was the best treatment, namely treatment P2 with the formulation of 50% artificial feed : 50% commercial feed produced an average daily weight gain of 93.4 g, feed consumption of 2310.5 g and feed conversion as much as 1.24 g. If the value of high feed consumption is followed by high weight gain, the feed conversion rate decreasing so that the ration can be said to be efficient in generating daily weight gain.
ANALISIS PENGENDALIAN MUTU PADA PROSES PEMBEKUAN UDANG VANAME (Litopenaeus vannamei) IFFAN MAFLAHAH; Binti Sri Rahayu; Asfan Asfan
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.4932

Abstract

PT. XYZ is a company that processes vaname shrimp into frozen shrimp products. Frozen shrimp is a product that serves for export, so that it must meet predetermined quality standards. Quality measurement is determined to monitor a process under controlled or uncontrolled conditions.  The method of measuring is the six sigma method. The purpose of this research is an alarm that is responsive, alert, and alert, attentive, alert and responds to frozen products using the six sigma method at PT. XYZ. The frozen peeled shrimp production process stages start from receiving raw materials, cutting shrimp heads, quality sorting and size separation, peeling the skin and taking the intestines, soaking, freezing shrimp, packaging, metal detection, and product packaging. The results showed that 1,904 frozen peeled shrimp with 43 defective products had a sigma level of 3,22 with possible damage of 40.363,38 for one million products (DPMO) and the proportion of wrong causes of defects, namely 44,2%. The proposed improvements to be carried out are to provide direction and advice to employees to be careful and thorough, and the company offers a unique tool for cleavage of shrimp.
EFISIENSI PROSES PRODUKSI MELALUI ANALISIS DOWNTIME PADA PROSES PACKAGING (STUDI KASUS: CARGILL INDONESIA PLANT) Arief Rahmawan; Tian Nur Ma’rifat; Ahmad Baiquni Fariz Azka
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.5044

Abstract

Cargill Indonesia Plant Gunung Putri is a company engaged in the processing of animal feed for chickens. In the production process, there is one stage in which the operation uses a machine and is assisted by continuous human labor, namely in the packing process. However, due to the high value of downtime in the process, the value of effectiveness and efficiency in the production process decreased so that the amount produced did not match the target. This study aims to analyze the causes of downtime in the packing process by providing recommendations for improvements in the form of making an operation process map. The research object focuses on two workstations on the animal feed production floor. The results showed that the biggest contribution of downtime was stamp label activity, pallet change, data input and communication activities between supervisors and workers. Several recommendations were proposed, including procuring automatic labeling machines, relocating packing stations and labeling equipment and making parallel work on stamp labeling activities, inputting data, picking up sacks and setting machines.

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