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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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ANALISIS KEPUASAN KONSUMEN TERHADAP PELAYANAN DIVISI BAKE MART HYPERMART KABUPATEN PONOROGO Hisyam Farchan Arifin; Tian Nur Ma'rifat
Agroindustrial Technology Journal Vol 2, No 2 (2018): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (655.53 KB) | DOI: 10.21111/atj.v2i2.3313

Abstract

Analisis kepuasan konsumen terhadap pelayanan di Bake Mart Hypermart perlu untuk dikaji dikarenakan sistem pelayanan di Bake Mart yang berbeda dengan swalayan pada umumnya. Kasir di divisi ini berbeda dengan kasir konvensional. Kasir bertugas melayani konsumen di bagian kasir sekaligus membantu di lini produksi. Tujuan penelitian ini adalah mengetahui tingkat kepuasan konsumen terhadap pelayanan kasir Bake Mart Hypermart. Metode yang digunakan dalam penelitian ini menggunakan metode SERVQUAL dan IPA (Importance Performance Analysis). Hasil rekapitulasi dari kuesioner yang dibagikan menunjukkan tingkat kepuasan konsumen terhadap 15 komponen yang diajukan di dalam kuesioner. Hasil dari penelitian ini adalah terdapat 5 komponen yang harus diperbaiki dalam pelayanan yang meliputi : Kasir selalu mementingkan kebutuhan konsumen, kemauan kasir untuk memenuhi keinginan konsumen, keramahan dalam melayani konsumen, tersedia kursi dan meja yang nyaman, kebersihan rak display dan meja kursi makan, serta kasir memiliki pengetahuan untuk menjawab pertanyaan konsumen.
ANALISIS PRODUKTIVITAS PADA BAGIAN PRODUKSI GONDORUKEM DAN TERPENTIN MENGGUNAKAN METODE OBJECTIVE MATRIX (OMAX) (Studi Kasus di PGT Sukun Ponorogo Kesatuan Bisnis Mandiri Industri Non Kayu (KBM-INK) Perum Perhutani Unit II Jawa Timur) Agensy Nurmaydha
Agroindustrial Technology Journal Vol 1, No 1 (2017)
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (746.527 KB) | DOI: 10.21111/atj.v1i1.1839

Abstract

Getah pinus merupakan salah satu hasil hutan nonkayu yang berpotensi untuk dikembangkan di Indonesia sebagai penghasil devisa negara nonmigas. Getah pinus dapat diolah menjadi gondorukem dan terpentin. Salah satu pabrik yang mengolah getah pinus menjadi gondorukem dan terpentin yaitu Pabrik Gondorukem dan Terpentin (PGT) Sukun Ponorogo. Produksi gondorukem dan terpentin di PGT Sukun Ponorogo pada tahun 2012 mengalami fluktuasi. Hal ini disebabkan produktivitas perusahaan yang tidak stabil, seperti ketersediaan bahan baku, jumlah tenaga kerja, dan jam kerja mesin yang kurang efesien.Tujuan dari penelitian ini adalah mengetahui tingkat produktivitas parsial dan total pada bagian produksi di PGT Sukun Ponorogo pada periode Januari-Desember 2012, serta memberikan usulan perbaikan produktivitas. Metode analisis data yang digunakan adalah Objective Matrix (OMAX) dan pembobotan kriteria dengan metode Analytical Hierarchy Process (AHP). Berdasarkan analisis yang diperoleh, produktivitas total tertinggi dicapai pada bulan Oktober sebesar 9,052 pada gondorukem dan sebesar 11,717 pada terpentin. Didasarkan pada jumlah produksi tahun 2012, untuk menghasilkan 484,9 ton gondorukem dan 104,96 ton terpentin perbulan, diperlukan getah pinus sebanyak 627,14 ton, tenaga kerja sebanyak 22 orang tiap hari, jam kerja tangki melter sebanyak 128,68 jam/bulan, tangki settler sebanyak 177,74 jam/bulan, tangki washer sebanyak 14,18 jam/bulan, tangki pemasak sebanyak 210,24 jam/bulan, dan tangki boiler sebanyak 233 jam/bulan.
PENGARUH PENAMBAHAN KARAGENAN DAN SORBITOL PADA KUAT TARIK EDIBLE STRAW DARI NANAS SUBGRADE Devi Urianty Miftahul Rohmah; Sri Windarwati; Wendianing Putri Luketsi
Agroindustrial Technology Journal Vol 3, No 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (482.856 KB) | DOI: 10.21111/atj.v3i2.3807

Abstract

Plastic waste is a globally important issue and needs to be addressed immediately. One of the plastic wastes that pollute the marine environment is plastic straws. One effort to reduce plastic straw waste is to make edible straws, eco-friendly straws or biodegradable straws. Pineapple is a fruit that is available throughout the season in Indonesia and its subgrade fruit production is only sold at a much cheaper price or even discarded. This study aims to utilize subgrade pineapple and analyze the effect of adding carrageenan and sorbitol on the tensile strength of edible straw from subgrade pineapple. This research uses the 2-factor Randomized Complete Design (CRD) method. The first factor is the concentration of carrageenan (K) consisting of 3 levels, 2% (w / w), 4% (w / w) and 6% (w / w). The second factor is the concentration of sorbitol (S) consisting of 3 levels, 8% (v / w), 10% (v / w) and 12% (v / w). The results showed that the addition of carrageenan and sorbitol influenced the tensile strength of edible straw from subgrade pineapple. Edible straw which has the highest average tensile strength is found in S1K3 (sorbitol 8% and carrageenan 6%).
EFEKTIVITAS PENAMBAHAN EKSTRAK KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa. L) TERHADAP AKTIVITAS ANTIOKSIDAN MINUMAN LIDAH BUAYA (Aloe vera) Ahmad Fityan Ramadhan; Maya Sari; Anis Asmediana
Agroindustrial Technology Journal Vol 2, No 2 (2018): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v2i2.3788

Abstract

Aloe vera and rosella flower has high antioxidants and has the potential as a functional drink. The purpose of this study was to analyze the antioxidant activity of aloe vera drink with the addition of various concentrations of rosella extract and stored for 21 days. The results showed that aloe vera drink with the addition of rosella flower calyx extract had a significant effect on antioxidant levels. The addition of rosella flower calyx extract at a concentration of 3% has the highest antioxidant, which is 58.12% after being stored for 21 days. Increasing the concentration of rosella flower calyx extract also significantly affected pH and total acid values. Aloe vera drink with the addition of 3% rosella extract after storage of 21 days had a total acid value of 6.6% and a pH value of 3.86. Different results are shown in the analysis of sensory tests, where the addition of rosella flower calyx extract to aloe vera drinks did not significantly affect the reception of panelists. 
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.
POTENSI PENERAPAN PRODUKSI BERSIH PADA INDUSTRI ROTI DI PONOROGO Syarief Amrullah; Muhammad Nur Kholis; Wendianing Putri Luketsi
Agroindustrial Technology Journal Vol 2, No 2 (2018): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.555 KB) | DOI: 10.21111/atj.v2i2.3789

Abstract

The implementation of cleaner production to analyze the production process so as to reduce and utilize the waste generated. The research was conducted on cooperative Latansa bakery Gontor 1 islamic boarding school. Research began the general condition of the industry, the identification of the production process, the identification of problems at cooperative Latansa bakery Gontor 1 islamic boarding school, identification of alternative cleaner production, and feasibility analysis of alternative clean production. Cleaner production alternatives in the form of recommendation and feasibility analysis to management. This study found the lack of SOP workers, hygiene and sanitation, storage of raw materials that are less tidy, spills flour and other ingredients, the bread did not sell, and eggshell directly discarded. Recommendations net production will involve the application of SOP workers, hygiene and sanitation, rearrangement of raw material storage areas, Good Manufacturing Processing, utilization of the remaining unsold bread as feed, and the use of egg shells as organic fertilizer. Bread making in the day as much as 8 batches.
VALUE CHAIN STUDY OF PAPUA NUTMEG IN FAKFAK DISTRICT Gusti Randy Pratama; Ali Musa Harahap; Tjahja Muhandri
Agroindustrial Technology Journal Vol 3, No 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v3i2.3794

Abstract

Nutmeg is the main commodity at the Fakfak district of Papua in the agriculture subsector. Yet, the farmers have not been able to enjoy optimal added value from production results. Some of the problems included are pricing, developing derivative products and market access. The purpose of this study is to map the nutmeg value chain in the Fakfak district by understanding the characteristics of actors influencing the chain and the potential for its development. This study uses a qualitative approach with the main instrument of interviews used in data collection techniques. The results showed that actors involved in the nutmeg value chain are seed suppliers, farmers, local collectors, BUMKAM (village enterprise), IRT (home industry), inter-island traders and cooperatives. The use of nutmeg meat has become a potential in increasing the added value of processed nutmeg products in Fakfak District.
LIFE CYCLE ASSESSMENT (LCA) PADA PRODUK JAMU KUNYIT ASAM DI UD. AL MANSYURIEN KAMAL BANGKALAN Achmad Arba’i; Raden Faridz; Abdul Aziz Jakfar
Agroindustrial Technology Journal Vol 3, No 2 (2019): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (655.923 KB) | DOI: 10.21111/atj.v3i2.3849

Abstract

Jamu kunyit asam merupakan suatu produk minuman herbal yang digemari oleh masyarakat indonesia. Peningkatan produksi jamu atau minuman herbal akan menyebabkan terjadinya peningkatan terhadap limbah yang dihasilkan oleh industri minuman herbal jamu kunyit asam. Penelitian ini bertujuan untuk menilai daur hidup jamu kunyit asam dan mengetahui dampak lingkungan dari produksi jamu kunyit asam di UD. AL-Mansyurien. Metode penelitian ini adalah Life Cycle Assessment menggunakan software OpenLCA. Hasil penelitian menunjukkan bahwa proses produksi jamu kunyit asam UD. AL-Mansyurien menghasilkan limbah cair (sisa air pencucian),  limbah padat (ampas kunyit, ampas asam jawa, ampas gula pasir, ampas gula jawa) serta emisi gas buang (energi listrik, gas LPG, dan Premium). Berdasarkan analisis penilaian daur hidup jamu kunyit asam diketahui bahwa dalam 1 kg jamu kunyit asam  menghasilkan dampak, Climate Change dengan emisi CO2 sebesar 2.63E+03 kg CO2-eq, Euthrophication dengan emisi PO4 sebesar 0.01998E+0 kg PO4-eq,  Photochemical Oxidation dengan emisi gas ethylene sebesar 0.01284E+0 kg ethylene-eq.
POTENSI PENERAPAN PRODUKSI BERSIH DI PENGOLAHAN SUSU PASTERURISASI SISTEM KEJUT LISTRIK Adam Virgi; Eko Aprilianto; Muhammad Nur kholis
Agroindustrial Technology Journal Vol 2, No 2 (2018): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (161.19 KB) | DOI: 10.21111/atj.v2i2.3790

Abstract

E-milk is one of the products produced by TIP CORP, a study group engaged in the field of entrepreneurship. The application of clean production in the industry has a positive influence on the companies that implement it, both financially and non-financially. The number of milk spills in the packaging process makes the results less than the maximum so that it is necessary to apply the potential of clean production with the calculation of the net production feasibility analysis, from the calculation of the pay back period of the purchase of a liquid filling machine is 3.8 months. Potential implementation of cleaner production needs to be done because it can help prevent and reduce environmental impacts through the product life cycle.

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