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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 7 Documents
 1 
Search results for , issue "Vol 5, No 1 (2021): Agroindustrial Technology Journal" : 7 Documents clear
ANALISIS PEMILIHAN STRATEGI PENGEMBANGAN USAHA GARAM FORTIFIKASI KELOR DI KABUPATEN SAMPANG Dian Farida Asfan; Iffan Maflahah
Agroindustrial Technology Journal Vol 5, No 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v5i1.5147

Abstract

Fortification is the addition or enhancement of one or more nutrients into food. Fortification of moringa salt can be used as a business alternative for the people of Sampang, especially salt farmers seeing the selling price of salt which is decreasing from year to year.The purpose of this research is selecting the best strategies development in developing moringa salt at Sampang district . The method for selecting the strategy that will be used in this research is AHP (Analitycal Hierarchy Process) method. The results of data processing using the AHP method resulted in a business development strategy for moringa fortification, namely (1) establishing partnerships with the salt industry to accommodate production products with an eigenvector value of 0.3521; (2) establishing partnerships between land owners, farmer groups and the government to improve processing and marketing capabilities with an eigenvector value of 0.2723; (3) utilizing product innovation and institutional asset support with an eigenvector value of 0.2152; (4) producing products in accordance with market standards in order to compete with an eigenvector value of 0.1604
PENGARUH PENGGUNAAN BAHAN BAKU TERHADAP KARAKTERISTIK VEGETABLE ABON Mirratunnisya Mirratunnisya; Putri Fara Dilla; Repka Natalia; Iffah Muflihati
Agroindustrial Technology Journal Vol 5, No 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v5i1.5304

Abstract

Floss is a food that is generally made from meat, but floss can also be developed from local food ingredients that have fiber-like meat such as kluwih, breadfruit, and jackfruit. Making floss from local food can increase food diversification and its economic value. The purpose of this study was to determine the sensory and chemical characteristics of artificial flosses from kluwih, breadfruit, and jackfruit. This research used a completely randomized design with 3 types of the raw materials: kluwih, breadfruit, and jackfruit. The result of the water content test showed an average value of 3.47-3.65%. The results should that  the  floss from kluwih  tended to be preferred by the panelists. The treatment of the use of different types of materials showed significantly different effects on moisture content, hedonic value and color of the vegetable floss.
UJI PAKAN TERNAK MENGGUNAKAN KULIT KOPI TERFERMENTASI, OKARA DAN TULANG DAGING SAPI PADA AYAM BROILER Andrew Setiawan Rusdianto; Andi Eko Wiyono; Sri Wahyuni; Ucik Nurul Hidayati
Agroindustrial Technology Journal Vol 5, No 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v5i1.4969

Abstract

Coffee skin waste is the side result of the process of coffee processing. The coffee skin contains a crude protein of 10.4% which can help the growth in broiler chickens. Coffee skin composition consisting of high coarse fiber and anti-nutritional content, so it is necessary to do fermentation to increase the nutrient content in the skin of coffee and reduce the content of anti-nutritional substances. Proteins in the skin of coffee need the addition of protein from okara to meet the protein needs of broiler chickens. Other than protein, livestock feed for broiler chickens should also contain calcium, which is obtained from the beef bones. This research aims to determine the protein content of feed and the effect of artificial feed on feed consumption, daily weight gain as well as conversion of broiler chickens feed. This study uses complete random design (RAL). Feeding with 5 treatments, 2 repeats and each repetition consists of 1 broiler chickens. The results of the research on protein test showed the protein content of coffee skin feed, okara and beef bones contain 28.82% protein.  The test results on feed consumption showed the highest consumption rate was P0 with 2023 g and the lowest was P4 with 888 g. The highest daily weight gain test was P1 treatment, which was 82.525 g treatment and the lowest of the was P4 for 61.25 g. The highest feed conversion value is P0 with 26.42 and the lowest is P4 for 14.495.
DESAIN MUTU INTRINSIK DALAM PEMBUATAN HANDSANITIZER HERBAL BERBASIS DAUN TEMBAKAU KASTURI (Nicotiana tabacum L.) Andi Eko Wiyono; Herlina Herlina; Riski Mulya Setyawati
Agroindustrial Technology Journal Vol 5, No 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v5i1.5773

Abstract

Tobacco leaves contain flavonoids which can be used for the manufacture and development of herbal handsanitizer products. The purpose of this study was to assess the quality attributes, determine the characteristics, and formulate a handsanitizer gel herbal from tobacco leaf extract. The determination of product quality attributes is determined based on survey results, while the manufacture of products is carried out based on the results of laboratory experiments. The formulations for the addition of CMC-Na preparation gel hand sanitizer F1, F2, F3 were 3 g, 4 g, and 5 g, respectively. The test result data is presented in the form of tables and figures and analyzed descriptively. The assessment of quality attributes is based on the preference and needs of consumers who are answered by 100 respondents. The formulation evaluation of the handsanitizer gel included organoleptic, pH, homogeneity and dispersibility tests. The handsanitizer gel herbal that consumers prefer a herbal gel handsanitizer that was light brown in color, have a soft aroma (fragrance of flowers and fruit), and gave the appearance of not being sticky, soft, or cold when used. The musk tobacco extract used contains antioxidants in the form of flavonoids with levels of 42.50 mg /100g. The best formulations for prototype development were F2 with a pH value of 7.56; homogeneous; and the spreadability is 6.20.
ANALISIS SENYAWA ANTIOKSIDAN PADA ANEKA MINUMAN DAUN GEDI (Abelmoschus manihot L) Nurul Azizah Choiriyah; Ladyamayu Pinasti; Fathimah Fathimah; Inma Yunita Setyorini
Agroindustrial Technology Journal Vol 5, No 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v5i1.5083

Abstract

Gedy plants are known as vegetable crops. People in the Bantul area, Yogyakarta use it as a healthy drink. Gedi leaves are rich in various antioxidant compounds, such as flavonoids, polyphenols and vitamin C. This study aimed to choose the processing of dage drinks (gedi leaves) with minimal antioxidant degradation. The analysis used in this study was antioxidant activity (DPPH method), analysis of total flavonoid content, analysis of vitamin C content. The statistical analysis used was the one-way ANOVA test with further tests namely Duncan's Multiple Range Test (DMRT). This study prove that method of processing affects on antioxidant activity and flavonoid content (p <0.05). Juice processing using juicer was the best way for produce gedi’s leaf beverage.
ANALISIS DAN DESAIN SISTEM PRODUKSI BIOPLASTIK DARI PATI BIJI NANGKA Rafika Ratik Srimurni; Wilda Harlia Devita; Rahmi Rismayani Deri
Agroindustrial Technology Journal Vol 5, No 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v5i1.5831

Abstract

Food packaging technology using plastic continues to experience development towards environmentally friendly packaging, considering that plastic is difficult to degrade. Bioplastic is an alternative developed from natural and environmentally friendly materials such as protein, polysaccharides, and fat. The high carbohydrate content in jackfruit seeds can be used to make plastics that are easily degraded. The composition of the plastic material from a mixture of jackfruit seeds and plasticizers such as glycerol is still not known the exact formula to obtain optimal physical properties and mechanical strength (tensile strength and elongation of break) from bioplastic. This research examines the design and production system and determines the composition of bioplastic materials for the optimization of tensile strength and elongation of break bioplastic from jackfruit seed starch and glycerol. The method used is analysis using BPMN 2.0, system design using the Response Surface Methodology (RSM), as well as verification and validation. The complexity in the bioplastic production system from jackfruit seed starch to maximize the quality of the bioplastics has a relationship between one another which is needed in system analysis and design. The verification results show zero error and zero warning at each modeling step. The best formulation of bioplastics is the composition of starch content to water 6.08% and glycerol content to 30% with a tensile strength value of 0.76 MPa and elongation at break of 6.12%.
POTENSI PENGGUNAAN PARTIKEL NANOSILIKA DARI ABU SEKAM PADI SEBAGAI BAHAN TAMBAHAN DALAM PEMBUATAN BETON (MINI REVIEW) Aditya Wahyu Nugraha
Agroindustrial Technology Journal Vol 5, No 1 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v5i1.5111

Abstract

In the current era, the increase in infrastructure development correlate with the increased use of concrete. This is because currently, many buildings used concrete. However, concrete is prone to damage due to incomplete processes, for example cracking. Based on several studies that have been reviewed, these problems can be minimized by using silica, both micro, and nano sizes. In general, the silica used comes from quartz sand in the concrete mixture that has been studied. On the one hand, the use of silica is beneficial in the manufacture of concrete, but on the other hand it has a negative impact on the environment. If this is not done prevention, the environment will be more damaged. Therefore, this article looks at the potential of silica from rice husk ash and looks    at    the    characteristics    of    concrete    with     silica     addition     from     quartz     sand.

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