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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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PENGARUH PERBEDAAN PENERAPAN METODE INKORPORASI BAHAN AKTIF TERHADAP STABILITAS DAN EFEKTIVITAS FILM ANTIMIKROBA Reskiati Wiradhika Anwar
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 (270.937 KB) | DOI: 10.21111/atj.v3i2.3795

Abstract

The incorporation method is the selection of techniques used in combining active ingredients with the components of the film matrix. In the incorporation process the mixing that occurs causes an interaction between the film matrix and the active ingredient. The addition of antimicrobial compounds that aim to inhibit the growth of microorganisms will also affect the application of its function. Knowing the effect of different incorporation methods on the stability and effectiveness of antimicrobial functions is the goal of this study. The incorporation methods used are direct mixing, coating and encapsulation mixing. The active ingredients used are capsicum and packaging matrix composed of agar, tapioca and glycerol. The stability of the incorporated active ingredient is measured by looking at the resulting inhibition index and predicting the longest shelf-life by applying the encapsulation mixing method for up to 21 days. The effectiveness of the antimicrobial film function was tested by applying it as a packaging for fresh chicken meat with the lowest E.coli growth rate on the antimicrobial film coating method.
POTENSI DAN KARAKTERISASI ENZIM SELULASE MIKROBA ASAL LIMBAH INDUSTRI MINYAK KAYU PUTIH Muhammmad Nur Kholis; Anis Asmediana; Maya Sari
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 (353.192 KB) | DOI: 10.21111/atj.v3i2.3867

Abstract

Selulase adalah enzim kompleks yang memotong secara  bertahap rantai selulosa menjadi  glukosa. Enzim selulase banyak dihasilkan dari berbagai jenis mikroba baik bakteri atau kapang  indigenous dari biomassa limbah pertanian, salah satunya berasal dari biomassa limbah minyak  kayu putih. Salah satu pemanfaatan  enzim selulase adalah diguanakan pada proses biokonversi  biomassa lignoselulosa pertanian menjadi bioetanol. Penelitian ini Penelitian ini bertujuan untuk mengisolasi mikroba selulolitik dari biomassa limbah industri minyak kayu putih.Hal ini merupakan dasar pada pemanfaatan selulase tersebut dapat dimanfaatkan untuk degradasi biomassa limbah minyak kayu putih menjadi bietanol. Berdasarkan hasil analisa komponen selulosa limbah minyak kayu putih didapatkan kandungan selulosa sebesar 32,37%. Hasil isolasi mikroba asal biomassa minyak kayu putih didapatkan sembilan isolat potenisn selulolitik dengan nilai indek selulolitik terbesar pada isolat C9. Isolat C9 memiliki waktu optimum produksi enzim pada jam ke-16 masa pertumbuhan dari mikroba tersebut. Hasil hidrolisis  enzimatik selama satu jam, biomassa minyak kayu putih dengan menggunakan enzim selulase menghasilkan derajat polimerasi sebesar 2,6
PEMILIHAN ALTERNATIF PEMASOK BERAS INDUSTRI CATERING MENGGUNAKAN ANALYTICAL NETWORK PROCESS (Studi Kasus di PT. AXC) Kholid Fadlulloh; M Fuad F Mu’tamar
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 (311.594 KB) | DOI: 10.21111/atj.v3i1.3791

Abstract

Suppliers are the main chain that greatly affects the production activities of a company, so it is necessary to select suppliers to support the production process and get results according to the wishes of the company. The purpose of this research is to get the criteria and sub-criteria for selecting alternative rice suppliers and getting the best rice suppliers at PT. AXC. Selection of alternative rice suppliers using the ANP (Analytical Network Process) method. In this study, criteria as analysis material obtained include quality, responsibility, price, flexibility, service, accuracy, and packaging. The results showed that the criteria with the highest weighting were quality (0.139764), price (0.069145), service (0.046673), accuracy (0.031577), packaging (0.017274), responsibility (0.011191) , and flexibility (0.010975). The results showed the best supplier with the highest priority order was PT. BC (0.186483), PT. BAS (0.101924), and PT. PAJ (0.038192).
PENGARUH BENTUK IRISAN SINGKONG TERHADAP KARAKTERISTIK PENGERINGAN Wendianing Putri Luketsi; Devi Urianty Miftahul Rohmah
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 (588.713 KB) | DOI: 10.21111/atj.v3i1.3801

Abstract

Cassava is one type of tuber that is very famous in Indonesia. Cassava in a state of fresh is easily damaged because it is very sensitive to the infestation of fungi and other microbes. Therefore it needs further processing, one of them is by drying. Cassava that has dried can be processed into cassava flour. In the drying process, the shape of the slices of cassava will affect the duration of drying, the quality and durability of cassava flour during storage. Therefore, the purpose of this study is to measure the yield of cassava and analyze the effect of cassava slices on drying characteristics. Before drying, cassava is cleaned and peeled. Peeled cassava is sliced in 3 slices, namely an upright circle with a thickness of 0,5 cm (S1), an oblique circle shape with a thickness of 0,5 cm (S2) and a circle shape of 5 cm thickness and then split upright into 8 or 4 parts with a thickness of 0,5 cm (S3). The data taken are peeled cassava, water content, dried cassava, rate of decrease in water content, and visual appearance of cassava drying. Based on the results of the study, the best cassava slices are sliced circle shape (S2) because of the accumulated data, the results obtained from S2 slices show maximum results.
PENGARUH PENGETAHUAN HALAL, KESADARAN HALAL (HALAL AWARENESS) DAN LABEL HALAL TERHADAP KEPUTUSAN PEMBELIAN PRODUK JAMU MADURA Muhammad Munir; Khoirul Hidayat; Muhammad Fakhry; M Fuad Fauzul Mu’tamar
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 (527.616 KB) | DOI: 10.21111/atj.v3i2.3858

Abstract

Produk berbasis pertanian menjadi salah satu sektor yang terpengaruh akan adanya isu halal di masyarakat. Hal tersebut menjadi tantangan sekaligus peluang yang sangat besar untuk meningkatkan nilai tambah bagi pelaku usaha dalam memproduksi dan memasarkan produk halal. Pada tahun 2015, produk jamu menjadi bagian dari ketetapan produk yang harus bersertifikat halal yang ditetapkan oleh pemerintah. Jamu Madura merupakan produk khas yang menjadi kearifan lokal masyarakat Madura dan diwariskan turun-temurun. Jamu Madura tidak hanya dikenal di wilayah Jawa Timur, tetapi telah dikenal luas ke berbagai kota di Indonesia bahkan hingga pasar mancanegara. Penelitian ini dilakukan untuk mengetahui pengaruh pengetahuan halal, kesadaran halal (halal awareness) dan label halal terhadap keputusan pembelian produk Jamu Madura. Penelitian ini dilakukan terhadap 50 responden yang berasal dari empat kabupaten di Pulau Madura. Pengumpulan data menggunakan instrumen kuesioner dan selanjutnya dilakukan uji-t dan uji-F menggunakan software SPSS Statistics versi 25. Hasil uji-t menunjukkan bahwa pengetahuan halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura, kesadaran halal berpengaruh positif dan tidak signifikan terhadap keputusan pembelian produk Jamu Madura dan label halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura. Sedangkan hasil uji-F menunjukkan bahwa pengetahuan halal, kesadaran halal dan label halal secara simultan berpengaruh positif dan signifikan terhadap kaputusan pembelian produk Jamu Madura.
MINIMASI BIAYA DISTRIBUSI MENGGUNAKAN ALGORITMA NEAREST NEIGHBOUR (STUDI KASUS STOCKIST PT. XYZ) Abdul Ghofur; M. Fuad F. Mu’tamar
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 (292.21 KB) | DOI: 10.21111/atj.v3i1.3792

Abstract

Distribution is a process of delivering products from producers to consumers. The distribution process determines the selling price and improves the product, therefore determining the distribution route becomes important. at this time Stockist PT. XYZ determine the distribution route in the order of ordering from the store. The purpose of this study is to minimize distribution costs so as to increase profits. The nearest neighbor algorithm is one of the algorithms in Vehicle Routing Problem (VRP) that is used to determine the route in the distribution process based on proximity. The results of this study, the nearest neighbor algorithm can help the cost of PT. XYZ was 39.18% on March 5, 2019 and 0.82% on March 6, 2019.
PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA INDUSTRI ROTI Sena Fadjar Rochman; Agensy Nurmaydha; Gusti Randy Pratama
Agroindustrial Technology Journal Vol 4, No 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i1.4293

Abstract

Hazard Analysis and Critical Control Point (HACCP) is a system that identifies hazards to materials, processes, products and prevention ways by controlling the hazard. The D'rent Bakery & Cake was moving in the field of MSME, therefor must be a system that can guarantee and support food safety and quality assurance in the food industry, especially in MSME, namely by implementing the HACCP system. The purpose of this research is to identify the hazards and potential that may arise at every stage of the bread production process in D'rent Bakery & Cake in accordance of the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process Bread at D'rent Bakery & Cake. This research was conducted at MSME the D'rent Bakery & Cake Ponorogo. Data collection i.e. primary data was obtained by observation and interviews. The data analysis technique was dane by using 7 HACCP principles and 12 steps in the implementation of HACCP. This research identifies results in the process of making banana bread from raw materials to become products have same dangers reviewed, including the physical, chemical and biological. In the stage of the production process of banana bread there are 3 processes which are CPP namely the process of mixing bread dough there is a chemical hazard caused by materials contaminated with rust, the process of receiving eggs there is a biological hazard in the form of Salmonella bacteria and the cooling process there is a physical hazard in the form of dust and dirt. The advice from the researchers, were the implementation of HACCP in MSME the D'rent Bakery & Cake can help in fulfilling the quality requirements, increase the consumer confidence and give the vigilance of occurrence of contamination, therefore, they should be carried out internall audit and documented to fulfill the requirements of implementation of HACCP by related management.
ANALISIS FAKTOR-FAKTOR PENJERNIHAN LIMBAH CAIR UNIT PENGOLAHAN LIMBAH CAIR INDUSTRI GULA (STUDI KASUS PG XYZ) Eva Rusdiana; Mohammad Fuad Fauzul Mu'tamar; Khoirul Hidayat
Agroindustrial Technology Journal Vol 4, No 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (431.575 KB) | DOI: 10.21111/atj.v4i1.4093

Abstract

The Liquid waste sugar industry can cause pollution in the waters due to contamination, deoxygenation by pollutants and strong odors caused by biodegradation of waste in the form of hydrogen sulfide gas. Liquid sugar industry wastes can increase the levels of BOD (Biological Oxygen Demand), COD (Chemical Oxygen Demand), and TSS (Total Suspended Solid) in the waters so that handling of these wastes is needed. The purpose of this study is to determine the factors that influence each stage of the waste treatment process so that wastewater treatment can run effectively and efficiently. The results showed that the factors that could influence the purification of liquid waste were pH, temperature, discharge of wastewater, and active sludge content. The pH value of inlet of wastewater that can be tolerated is between 7-9 with a maximum temperature of 40ºC with a debitt of wastewater in the aeration pond a maximum of 120 m3 / hour and a condition of active sludge volume of 30-40%..
UJI ORGANOLEPTIK PADA FRUIT LEATHER BUAH NANAS SUBGRADE DENGAN SUHU PENGERINGAN YANG BERBEDA Bagas Aji Ghoni Ramadiansyah; Wendianing Putri Luketsi; Maya Sari
Agroindustrial Technology Journal Vol 4, No 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i1.4322

Abstract

Fruits are agricultural commodities that have high economic value. Pineapple is one of Indonesia's superior tropical fruit. Pineapple can be processed into various products such as juice, sweets, and fruit leather. Fruit leather is a kind of dried candy that can be used as a form of commercial processing on an industrial scale, shaped like a thin sheet of paper with a thickness of 2mm - 3mm. Fruit leather is made from fruit flesh that has been crushed and dried. The purpose of this study was to determine the organoleptic test of 3 differences in drying temperature (60ºC, 70ºC, 80ºC) which included the aroma, taste, texture and color of the subgrade pineapple fruit leather. This study uses a completely randomized design (CRD) method. Data analysis was performed using the one-way Analysis of Variant or (ANOVA) method of analysis with Duncan's further tests. Subgrade pineapple leather with different drying temperature treatment that is 60ºC, 70ºC, 80ºC produces different fruit leather. The final result on fruit leather with a drying temperature of 60ºC looks smooth and not too dry. As for the temperature of 70ºC the surface texture looks a bit rough but still good. The temperature of 80ºC has a rough texture and feels dry. The highest yield was found at the treatment temperature of 60 ° C with a final value of 99.2% of the material, and the lowest value was found at the treatment temperature of 80 ° C with the final value of the material 98.2%. Based on the results of this study, the best treatment was obtained at a temperature of 60ºC subgrade pineapple puree. The temperature of 60 ° C in the organoleptic test is characteristic of light brown color and is preferred, the texture is chewy and somewhat preferred, the aroma and taste are preferred, and are the products most favored by panelists.
ANALYSIS AND DESIGN SYSTEM PRODUCT DEVELOPMENT OF PURPLE SWEET POTATOES INSTANT PORRIDGE Ani Nuraisyah
Agroindustrial Technology Journal Vol 4, No 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i1.3822

Abstract

A system analysis and design of purple sweet potatoes instant porridge product development is design elements that interact using the system input of purple sweet potatoes as raw material which is operated by the stage of formulation, analysis, and optimization. The purpose of this research are determine the appropriate process parameters in producing purple sweet potatoes instant porridge, as well as to optimize the proportion of components in the production of purple sweet potatoes instant porridge, which are the purple sweet potatoes as raw material, water, CMC and dextrin; those which affect the responses: yield, rehydrating capacity, voluminous density and stickiness in the mouth. Production system modeling purple sweet potatoes instant porridge simulated using and Business Process Modeling Notation (BPMN). The result of analysis are the proportion of purple sweet potatoes instant porridge components; which is purple sweet potatoes, water, CMC and dextrin, has significant effect on the level of 5% to the responses of yield, capacity rehydration, voluminous density, and stickiness in the mouth. The optimization process generates the formula for instant porridge with proportion of 25.00% purple sweet potatoes, 73.03% water, 0.00% CMC and 1.97% dextrin to the value of desirability 0.662. The parameters contained in the model were validated by checking the model design. The validation result with no error and warning concluded that the parameters used in designing the model are appropriate.

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