cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Wendianing Putri Luketsi
Contact Email
wendianing@unida.gontor.ac.id
Phone
+6281218956797
Journal Mail Official
wendianing@unida.gontor.ac.id
Editorial Address
Siman Street, Km 6, Siman Subdistrict, Ponorogo, East Java, Indonesia
Location
Kab. ponorogo,
Jawa timur
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 11 Documents
 1   2 
Search results for , issue "Vol. 7 No. 2 (2023): Agroindustrial Technology Journal" : 11 Documents clear
A STUDY OF BENEFIT AND COST ANALYIS OF THE COMPOSTING AND THERMAL DECOMPOSITION FOR ORGANIC WASTE MANAGEMENT Raden Arief Firmansyah; Khoirul Hidayat
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.8741

Abstract

Awareness of Indonesian people about waste management is low, specifically in organic waste management. Organic waste management is relatively easy. On the other hand, the community or person always chooses open dumping and open burning. These techniques are not sustainable actions, for the environment, even for living things. Waste could be managed sustainably, i.e., composting and thermal decomposition (pyrolisis). Composting produces organic fertilizer that is saleable and profitable. Thermal decomposition (pyrolysis) potentially have three product, bio-oil, bio-char, and syngas. These products are marketable and promising too. This research aims to study the potential application of composting and thermal decomposition technology on a small-neighborhood scale based on cost-benefit analysis. The study used benefit-cost analysis. Literature studies collect data from national and international journals, law products, and government policies. The study resulted that composting required more area than pyrolisis. It is a constraint criterion to consider applying the composting method in TPS 3R. The social cost green house gas (GHG) was the biggest component that contributed to the total cost. Meanwhile, in total benefit, the benefit sale of product solid waste treatment was the biggest. Pyrolisis was more feasible than composting based on BCR value. The composting duration was the limiting factor that affected the BCR value negatively (less than 1). It indicated to sustainable running, TPS 3R should be subsidized on investment and operational costs. Composting should be applied at the household level to achieve the maximal benefit. Sharing responsibilities between the household level and TPS 3R management about percentage of processing organic waste should be implemented. It could level out household participation in solid waste management.
SENSORY ANALYSIS OF STARCH GARUT UTILIZATION (MARANTHA ARUNDINACEA L.) AS SUBSTITUTION MATERIAL FOR WHEAT FLOUR IN MAKING PASTA Enceng Sobari
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.8857

Abstract

The purpose of this study was to determine the effect of arrowroot starch substitution on pasta making. The benefit of this research is that it can determine the effect of arrowroot starch substitution in the panelist preference level in starch content. The formulations used are arrowroot starch P1 50% and flour 50%, P2 arrowroot starch 70% and wheat flour 30%, P3 arrowroot starch 100 and wheat flour 0%. The parameters observed were sensory test of color, aroma, taste, texture and starch content. Data processing of hedonic test uses kruskawalis test analysis and duncan follow-up test. Starch content test data were analyzed using Analysis of Variance (ANOVA) the use of arrowroot starch as a substitution material affected the aroma and texture. Starch levels have decreased due to processing. The best treatment in the hedonic test process of arrowroot paste processing was obtained by adding 50% starch formulation and 50% flour while in starch carbohydrate test was obtained by adding 100% starch and 0% flour.
PREPARATION OF SOLID SOAP WITH LEMONGRASS (CYMBOPOGON CITRATUS) EXTRACT BY COLD PROCESS Aster Rahayu
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.8931

Abstract

Soap cannot be separated from human life, because soap is always needed to remove dirt that sticks to the surface of human skin. Soap has properties that can produce foam, cleanser, and is alkaline. If the alkaline properties are too high, it can cause irritation to humans which is characterized by thin peeling of the skin. So it is necessary to innovate home soaps that are safer for the skin. Lemongrass is a plant that has an antibacterial content when combined with soap. In this study, the process of making soap was carried out simply using the clod process method without heating using citronella extract as a source of antibacterial. The soap composition will be optimized in order to produce good quality soap based on pH value, free fatty acids, organoleptic tests (odor, color, hardness, softness, foam) and saponification rate. The results of this optimization show that the soap that has a good appearance and texture is a soap that has a ratio of cooking oil and olive oil of 90:10 with a total mass of 55 grams of oil and a concentration of 64.8% NaOH solution, as well as levels of free fatty acids, pH and saponification number respectively 0.33 %, 9, 18.085 mg/g.
EFFECT OF ADDITION OF PALM OIL EMPTY BUNCH ASH ON BIOGAS PRODUCTION FROM PALM OIL MILL EFFLUENT clinton velly purwanto
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.9173

Abstract

Palm oil mill effluent (POME) and empty palm fruit bunches (EPFB) are the waste with the largest amount of capacity resulting from the processing of the palm oil industry. POME has a high organic content that can be used as a biogas producer. This study used POME, EFB and cow dung as ingredients to produce biogas using an anaerobic batch digester with a volume of 20 liters, where each experiment had a different material composition and the addition of a different concentration of tankos ash solution. The purpose of this study was to determine the appropriate concentration of mixing a solution of tankos ash, POME, and cow dung in an effort to increase biogas production. The results showed that from several experiments that had been carried out during 30 days of observation, the experiment that had the highest value of biogas production and methane gas revenue was the experiment with a composition of 5 liters of cow dung, 5 liters of POME and 10 liters of tankos ash solution (1:1:2) has a biogas production value of 58,646 ml and CH4 methane gas revenue of 70.1%. It was concluded that the addition of tankos ash solution can significantly increase the pH of the waste digester and can increase the amount of biogas production with a certain concentration
PRODUCTION QUALITY CONTROL ANALYSIS OF HARUM MANIS USING THE SIX SIGMA METHOD (CASE STUDY: MSME HARUM MANIS, LAMONGAN) Andika Yuli Heryanto; Moh Ferdiansyah
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.9268

Abstract

The Harum Manis was a popular traditional food in the 1990s made from sugar, flour, and food coloring. MSME Harum Manis is an MSME that produces harum manis snacks that have been in production since 2012. The author's observations found that the company had problems in its production process, namely, defective products. Types of harum manis product defects are stable fracture, rough fracture, and soft looseness. This research aims to identify the factors that cause product defects, calculate the sigma value in the production harum manis products, and provide suggestions for improving the quality control of harum manis production. The research uses the six sigma method with the concept of DMAIC (define, measure. analyze, improve, and control). The sample used in each data collection is 30 kg. The defect factors for the harum manis product are the slow gulali withdrawal process, the employees being less skilled, the lack of employee training, the addition of flour needs to be more stable, and the production room is now open. The sigma level obtained from MSME Harum Manis in October was 3.4, while in November, a sigma value of 3.28 was obtained. Proposed improvements include conducting training for new and old workers on an ongoing basis, making standard operating procedures (SOP) for workers, making SOP regarding the production process in detail, and closing the production room during production.
EFFECT OF ETHYLENE COMPOUNDS ON BANANA RIPENING AND POST-HARVEST PACKAGING (STORAGE) OF CITRUS FRUITS Sutrisno Adi Prayitno
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.9288

Abstract

Ethylene compounds are used in the post-harvest handling of horticultural products to speed up the ripening process. Suitable storage and packaging would maintain the quality of horticultural products. Horticultural products undergo further metabolism even after harvesting such as transpiration, respiration, maturation, and ripening. To prevent the rapid deterioration of horticultural produce (physical, nutritional, and sensory), postharvest handling requires proper ethylene dosing, proper packaging, and storage of the product during handling. The aim of this research was to observe and find out the effect of the ripening stage on bananas and how to package orange fruits on changes in quality (physical and sensory) during post-harvest storage. The results showed that there was an influence of ethylene compounds on the ripening process of bananas on sensory characteristics, the color changed from yellow to blackish brown, the aroma became more fragrant and the sweet taste became sweet and sour; increasing the value of total suspended solids (TSS) and decreasing the weight of bananas. Plastic packaging equipped with perforated holes also affects the quality of oranges, lower orange fruit weight loss, and better sensory characteristics in texture and color compared to oranges packaged in plastic without holes. Hence, the storage of oranges fruits in air-tight conditions is not recommended due to it can make CO2 to be trapped and accumulate in the packaging which can result in the formation of water droplets or dew that affect the quality of orange fruits.
CHARACTERISTICS OF MODIFIED KIMPUL (XANTHOSOMA SAGITTIFOLIUM) AND MOCAF FLOUR BREAD WITH POTATO (SOLANUM TUBEROSUM L) SOURDOUGH STARTER Ika Dyah Kumalasari; Riantika Aulia Putri; Endah Sulistiawati; Gita Indah Budiarti
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.9387

Abstract

The fiber content in flour can be increased using a physical modification method (Autoclaving-cooling). Processed food products are favored by the public to apply it to bread with the use of natural yeast (sourdough) derived from potatoes because it is high in carbohydrates and low in calories. The purpose of this study was to determine characteristics of modified kimpul (Xanthosoma sagittifolium) and mocaf flour bread with potato (Solanum tuberosum L) sourdough starter. This study was conducted using a completely randomized design (CRD) with one factor, namely the ratio of wheat flour: modified kimpul tuber: mocaf of F0 (100%T:0%K:0%M) (control); F1 (20%T:50%K:30%M); F2 (20%T:40%K:40%M); and F3 (20%T:30%K:50%M) using potato sourdough starter. Parameters analyzed were  total sugar, texture (chewiness), and organoleptic test (taste, aftertaste, color, aroma, texture, and overall preference). Data collection was carried out by 25 untrained panelists. Statistical analysis of data used the One Way Analysis Of Variance (ANOVA) test with a significance level of 5%, followed by Duncan's test and percentage descriptive analysis. The results of the analysis of the total sugar test and texture (chewiness) on bread showed a significant difference and sample F1 (20%T: 50%K: 30%M) decreased the total sugar content. The results of organoleptic test showed a significant difference and the acceptability of each parameter of taste, aftertaste, color, texture, and overall preference was 70,5% according to the criteria for liking, but the aroma parameter did not show a significant difference.
BIBLIOMETRIC ANALYSIS OF FOOD AND POST-HARVEST RESEARCH IN ENHANCING THE INTEGRITY OF HALAL FOOD INDUSTRY Redika Ardi Kusuma
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.9409

Abstract

Halalness of products has been a global concern in recent years due to increasing awareness, especially in Muslim-populated countries. However, Indonesia, the country with the largest Muslim population in the world, is only ranked 5th in halal industry development. Therefore, producers and consumers are expected to have a deeper understanding of halal practices that can encourage the development of industries with halal-certified products. This paper aimed to systematically and quantitatively plot the output of scientific research on implementing food and postharvest technology to improve the integrity of the halal food industry. The research method was bibliometric analysis using VOSviewer as a mapping tool. This research has four stages: (i) collection of bibliometric data from the Scopus database, (ii) performance analysis using embedded Scopus analysis tool, (iii) data mapping using VOSviewer, and (iv) mapping data analysis. Out of 2,875, only 161 keywords from 455 articles met the analysis threshold. The results showed that the topic of meat received the most attention from 2008 to 2021, found in 84 articles with 878 total link strengths. Furthermore, one of the most cited research topics recently was related to modeling the theory of planned behavior with factors of Halal awareness, certification, food quality, promotion, and brand on the intention to purchase halal products by non-Muslim consumers, with 203 citations from 2013 to 2021. In general, researchers can use this study to examine trends and directions of future research topics comprehensively.
EFFECT OF BROMELIN ENZYME CONCENTRATION ON COCONUT OIL QUALITY (Cocos nucifera) Supriyanto Supriyanto
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.9609

Abstract

The traditional coconut oil processing process has the disadvantage of a long extraction and heating process. The use of bromelin enzyme from pineapple can speed up the extraction process in coconut oil. The use of bromelin enzymes in addition to accelerating the extraction process can also improve the quality of the oil produced. The purpose of this study is to determine the effect of the concentration of natural bromelin enzymes that can produce good quality coconut oil. The experimental design used was a randomized design complete with treatment using natural bromelin enzyme in the oil extraction process. The enzyme concentrations used were 0%, 1%, and 1.5% later compared to conventional methods. The parameters in this study include yield, moisture content, specific gravity, viscosity and free fatty acids. The data from the study were analyzed using anova α 5% if there was an effect, further tests were carried out using DMRT α 5%.  The results of this study showed that different enzyme concentrations had a significant effect on the quality of coconut oil. The analysis results showed that A3 treatment (1.5% bromelin enzyme) was the best treatment compared to other treatments with a yield of 11.00±0.28; moisture content 0.05%±0.00, specific gravity 0.97±0.02; viscosity 0.78±0.02; and free fatty acid levels of .65±0.01%.
ORGANOLEPTIC PROPERTIES OF ROAST COFFEE BEAN BASED ON POSTHARVEST METHODS, TEMPERATURE, AND TIME OF ROASTING Sri Wulandari; Gusmon Sidik
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.9673

Abstract

Postharvest technology and roasting processes cause changes in the biochemical composition, physical structure, and organoleptic attributes of coffee. The purpose of this study was to conduct organoleptic tests on roasted red-picked premium Robusta coffee, based on postharvest technology, roasting temperature, and roasting time to obtain the most preferred roasted coffee beans by the panelists. The research design used the Taguchi design with three factors and three levels, postharvest technology factors (full wash, honey, and natural), roasting temperature (150℃, 175℃, and 200℃), and roasting time (10 minutes, 12.5 minutes and 15 minutes) so that the orthogonal array matrix L9 (33) is obtained. The hedonic test (favorability level) in the organoleptic test form consists of a scale of 1-5 rating on each assessed attribute. The panelists consisted of 64 people who were chosen randomly. Data analysis was performed using one-way ANOVA using IBM SPSS Statistics 22. The difference between the means of each treatment was continued with the DMRT test. Postharvest technology, temperature, and roasting time affected the organoleptic of roasted coffee beans, P value or small sig of 0.05 (p<0.05). The panelists preferred roasted coffee beans A2B2C3 (Postharvest honey technology, roasting temperature 175℃, and roasting time 15 minutes).

Page 1 of 2 | Total Record : 11

 1   2 

Filter by Year

2023 2023


Reset
Filter By Issues
All Issue Vol. 7 No. 1 (2023): "Special issue Seminar Nasional Sains dan Teknologi (SNST) 2022" Vol. 7 No. 3 (2023): Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal Vol 6, No 1 (2022): Agroindustrial Technology Journal Vol 5, No 2 (2021): Agroindustrial Technology Journal Vol 5, No 1 (2021): Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal Vol 4, No 1 (2020): Agroindustrial Technology Journal Vol 3, No 2 (2019): Agroindustrial Technology Journal Vol. 3 No. 2 (2019): Agroindustrial Technology Journal Vol 3, No 1 (2019): Agroindustrial Technology Journal Vol 2, No 2 (2018): Agroindustrial Technology Journal Vol 2, No 1 (2018): Agroindustrial Technology Vol. 1 No. 1 (2017) Vol 1, No 1 (2017) More Issue