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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 119 Documents
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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).
FORMULATION OF SNAKEHEAD FISH (CHANNA STRIATA) AND SUNGKAI LEAF (ALBERTISIA PAPUANA BECC) ON THE QUALITY OF SHREDDED Suparno Suparno; Odi Andanu
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.v7i2.9751

Abstract

This study aims to determine the effect of the formulation of shredded snakehead fish and sungkai leaf on the quality of shredded to produce quality shredded. The design of this study used a non-factorial Completely Randomized Design (CRD) with 4 (four) treatments and 6 (six) repetitions, namely: P1 = 100 g snakehead fish; P2 = 99 g of snakehead fish: 1.0 g of sungkai leaf powder; P3 = 98 g of snakehead fish: 2.0 g of sungkai leaf powder; P4 = 97 g of snakehead fish: 3.0 g of sungkai leaf powder. The results of the research on the effect of the formulation of shredded snakehead fish with the addition of sungkai leaf powder on chemical properties showed results that significantly affected ash content 47.37% - 5.81%, water content 5.16% - 5.66%, protein content 27.36 % - 51.21%, fat content 18.06 - 22.41%, antioxidant activity 47.81 - 103.96 µg/ml, and hedonic tests such as color 3.00 - 5.44, aroma 4.16 - 5 .04, taste 3.96 – 5.80 while the texture has no significant effect. The treatment of the formulation of shredded snakehead fish with the addition of sungkai leaves complies with the Indonesian National Standard (SNI).
The Impact of Consumers Perceived Product Quality on Intention to Buy Smoked Seafood Through E-Commerce Tian Nur Ma'rifat; Arief Rahmawan
Agroindustrial Technology Journal Vol. 7 No. 3 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i3.10152

Abstract

The increasingly massive use of e-commerce in Indonesia has encouraged producers of seafood products to market their products through e-commerce. One of the most popular seafood products in Indonesia is smoked seafood. Smoked seafood with unique product quality characteristics and simple production technology have wider marketing potential if marketed through e-commerce. Therefore, to develop smoked seafood products through e-commerce, this study aims to determine the relationship between perceived quality of smoked seafood products and consumer purchase intentions through e-commerce. The data collection method used was through online questionnaire with multiple linear regression analysis. The analysis resulted in the findings that the factor having most influences to the intensity of consumers in buying smoked seafood products through e-commerce is user display. The implication of the results is that attractive user interface on an e-commerce platform can enhance consumers' interest and purchase intensity. Smoked seafood producers who will market their product through e-commerce need to pay attention to the design of product displays and provide a positive user experience to boost sales of their products.
Implementation Analysis of Employee Job Descriptions as Supporting the Development of Pisang Umkm Segading Ponorogo Agustin Rani Nurfadila; Palmadi Putri Surya Negara; Ilham Prasetyo Utomo
Agroindustrial Technology Journal Vol. 7 No. 3 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i3.10208

Abstract

A job description is a division of work tasks for employees that aims to ensure that employees have responsibility for their respective jobs, which have been divided by their superiors. This research aims to encourage companies to consider the placement of human resources in their respective jobs. The method used is a survey and direct interviews with business owners using an open questionnaire to obtain data on the business. The data sources used are business owners, places or events, and employees at the Pisang Segading Ponorogo MSME business. Based on the research results, it can be concluded that the UMKM Pisang Segading Ponorogo has not implemented job descriptions properly for three employees, so employees still often work concurrently with eight working hours so that the impact of the product produced does not meet the production target of 25 kg, apart from that in the UMKM Pisang Segading Ponorogo also does not yet have an organizational structure so that employee placements are still not well structured. Efforts made to address these obstacles are by adding employees by threatening employees and employees at the Pisang Segading Ponorogo UMKM by providing job descriptions so that they will be more focused and productive in their respective jobs. So, the solution above can support the progress and curiosity of UMKM Pisang Segading Ponorogo.

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