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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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PENGGUNAAN METODE RESPON EMOSI DALAM UJI PENERIMAAN KONSUMEN TERHADAP PRODUK HASIL PERIKANAN Tian Nur Ma'rifat
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 (455.756 KB) | DOI: 10.21111/atj.v4i1.4080

Abstract

In development of sensory test methods on food products, several methods have been used to measure the level of consumer acceptance, one of which is emotion response method. This study discusses the use of emotion response method for consumer acceptance of food products in the past 10 years and analyzes the use of this method to increase consumer acceptance of fishery products specifically. The method used in this research is literature review using content analysis. From the review of publications published in the reputable journal, the emotion response method has been used for the past 10 years for consumer acceptance of the characteristics of food products, with a limited number of articles. Fishery products are possible to be measured using emotion response method with previously sensory attributes must be mapped according to the products specific atributes, such as umami, fishy or fish aroma.
RANCANG BANGUN ALAT DETEKSI DAN SORTASI MUTU TELUR BERBASIS MIKROKONTROLER ARDUINO UNO Ahmad Baiquni Fariz Azka; Muhammad Nur Kholis; Shoffin Nahwa Utama
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 (451.811 KB) | DOI: 10.21111/atj.v4i1.4301

Abstract

Dalam dunia industri, saat ini Artificial Intelegence (AI) banyak digunakan sebagai upaya pengoptimalan proses produksi. Saat ini era industri masuk kedalam era industri 4.0 Di mana proses industri menggunakan otomatisasi agar dapat bersaing dengan kompetitor lainnya.  Salah satu industri yang potensial dikembangkan adalah industri telur ayam.Penelitian ini bertujuan untuk membuat otomatisasi alat deteksi berbasis arduino uno untuk mempermudah proses deteksi dan sortasi mutu telur, melakukan deteksi dan sortasi mutu telur menggunakan alat deteksi dan sortasi berbasis arduino uno dan mengevaluasi fungsionalitas sistem dalam mendeteksi dan mensortasi telur. Adapun jenis telur yang dideteksi adalah telur ayam ras.Pengujian Prototype Alat deteksi dan sortasi mutu telur berbasis arduino uno meggunakan metode uji fungsional masing-masing komponen dengan metode Black Box, uji coba keseluruhan sistem alat dan uji coba pengukuran kekentalan dan keenceran telur. Hasil pengujian didapatkan bahwa seluruh komponen alat berfungsi dengan baik dan bekerja sesuai dengan fungsinya. Hal ini dapat dilihat dari cara kerja komponen dalam menerima perintah dari program yang dijalankan. Pada pengujian kedua yaknifungsionalitas keseluruhan sistem  alat, didapatkan hasil bahwa ketepatan alat dalam mendeteksi telur ada pada angka 98%sedangkan pada proses sortasi telur  ada pada angka 100%.Pengujian ketiga yaitu pengujian kekntalan dan keenceran telur untuk mengetahui kualitas telur, hasil menunjukan kekentalan dan keenceran telur menjadi salah satu indikator kualitas telur. Pada telur baik, isi telur cenderung kental, sedangkan telur buruk, isi telur cenderung encer. Hasil penelitian menunjukan kekuratan alat termasuk dalam kategori baik sehingga dapat menjalankan program dengan baik.Sehingga alat ini dapat digunakan dalam proses deteksi dan sortasi mutu telur di Industri maupun unit usaha untuk mempermudah proses deteksi dan sortasi mutu telur.
STRATEGI PENGEMBANGAN BISNIS “COFRESH”(Coffee Fresh) DENGAN METODE BUSSINES MODEL CANVAS (BMC) dan QSPM (QUANTITATIVE STRATEGIC PLANNING MATRIX) Nita Kuswardhani; Rizki Agustian; Melinda Lady Plus
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.5077

Abstract

CoFresh (Coffee Fresh) is an innovative odor removal product made from compacted robusta coffee powder, small in size with a diameter of ± 2 cm. This product is suitable for use as an air freshener. CoFresh is a new product emerging on the market that requires a reliable business development strategy. A lot of competition is a challenge to develop the CoFresh business. This research was conducted to determine the CoFresh business development strategy using BMC, SWOT analysis and Quantitative Strategic Planning Matrix (QSPM). BMC is analyzed based on customer segments, value propositions, channels, customer relationships, revenue streams, key resources, key activities, key partnerships, cost structure. The results of the EFE matrix calculation show that the CoFresh business is in a position to grow and develop. Meanwhile, the most dominant strategy in developing and improving marketing is to use an online marketing platform (IT based) and cooperate with coffee shops to promote products.
PERBANDINGAN MUTU FRUIT LEATHER TOMAT DARI TEPUNG AGAR-AGAR RUMPUT LAUT (Gracilaria sp.) HASIL EKSTRAKSI AIR KELAPA DAN AGAR-AGAR KOMERSIL Rista Anggriani; Noor Harini; Shandra Berliana
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.4992

Abstract

Abstract.Tomatoes as climacteric fruit have a high water content of around 94% which causes spoilage, whereas tomatoes have vitamin C of about 5.78 mg which is beneficial for health. Thus the processing is needed to extend its shelf life. Fruit leather is processed from fruit flesh in the form of dry thin sheets that are easy to roll. A plastic texture is a requirement for fruit leather, so the addition of gelling agents is needed. Previous research has succeeded in extracting agar from Gracilaria sp seaweed using coconut water that meets FAO standards. Therefore the aim of this research is to apply the agar results from coconut water extraction to the fruit leather and to compare the quality of the fruit leather using commercial agar. The experimental design used was a simple randomized block design with 4 treatments, consisted of fruit leather tomatoes using agar extract from coconut water and commercial agar at two concentrations (0.6 and 0.9%). The results obtained between the quality of the fruit leather tomatoes and the agar results from coconut water extraction with commercial agar showed almost the same characteristicin all parameters both in chemical, physical and sensory characteristics, although statistically there were differences in notations on moisture content, TPT, thickness and tensile strength. This indicates that the agar from coconut water extraction can act as a gelling agent by producing fruit leather that its quality is almost the same as commercial agar.Keywords: agar-agar, fruit leather, gelling agent, tomato AbstrakTomat sebagai buah klimaterik mempunyai kadar air yang tinggi sekitar 94% yang menyebabkan tomat mudah busuk, padahal tomat mempunyai vitamin C sekitar 5,78 mg yang bermanfaat untuk kesehatan. Sehingga dibutuhkan pengolahan untuk memperpanjang daya simpannya. Fruit leather merupakan olahan dari daging buah berbentuk lembaran tipis kering yang mudah digulung. Tekstur yang plastis menjadi syarat dari fruit leather, sehingga dibutuhkan penambahan gelling agent. Penelitian sebelumnya telah berhasil mengekstraksi agar-agar dari rumput laut Gracilaria sp dengan menggunakan air kelapa yang memenuhi standar FAO. Sehingga tujuan dari penelitian ini adalah untuk mengaplikasikan agar-agar hasil ekstraksi air kelapa pada fruit leather dan membandingkan mutu fruit leather yang menggunakan agar-agar komersil. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok sederhana dengan 4 perlakuan yakni fruit leather tomat dengan menggunakan agar-agar hasil ekstraksi air kelapa dan agar-agar komersil pada dua konsentrasi (0,6 dan 0,9%). Hasil yang didapat antara mutu fruit leather tomat dengan agar-agar hasil ekstraksi air kelapa dengan agar-agar komersil menunjukkan angka yang hampir sama di segala parameter baik di karakteristik kimia, fisik dan organoleptik, meskipun secara statistik ada perbedaan notasi pada kadar air, TPT, ketebalan dan kuat tarik. Hal ini mengindikasikan bahwa agar-agar hasil ektraksi air kelapa mampu berperan sebagai gelling agent dengan menghasilkan fruit leather yang mutunya hampir sama dengan agar-agar komersil.Kata kunci: agar-agar, fruit leather, gelling agent, tomat
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
Utilization Of Crude From Part Of Kepok Banana Trees With Maceration Extraction As Textile Colors Wahidin Nuriana; Marti Winarni
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.4983

Abstract

The purpose of this study was to obtain a natural textile dye taken from the sap from the banana tree part. To obtain the yield yield of dyes and the intensity of the sap collection is done by maceration extraction process. The part of the banana tree taken by the sap is the stem, stem and fruit stalk. This research was conducted with the sorting stage, namely thinly slicing stems, midribs and fruit stalks. The results of sorting are dried in the sun for 5 days in the sun then crushed until smooth with a size of 60-80 mesh. The powder was extracted by maceration by immersing each stem, stem and fruit stalk with soaking media: aquades, methanol, ethanol and ethyl acetate for 5 days with manual stirring. The filtrate is distilled so that it gets concentrated liquid and in the oven to become a dye powder. In the powder, yield and color testing are done using a spectrophotometer UV Vis. The most optimal yield produced is on the banana fronds with methanol media is 22.8248%.. The most optimal color intensity obtained in banana fronds with ethanol maceration media is 0.505.
PEMBUATAN FRUIT LEATHER BUAH NANAS (Ananas comosus L) SUBGRADE DENGAN PENAMBAHAN KULIT BUAH NAGA MERAH (Hylocereus costaricensis) Muhammad Zulfan Nuroni Pulungan; Devi Urianty Miftahul R; Wendianing Putri Luketsi
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.4035

Abstract

Fruit leather is a fruit preserved product that is still able to maintain the taste of the raw materials used. This study aims to obtain the right formulation between subgrade pineapple puree and red dragon fruit peel puree that affect the characteristics of fruit leather. The design of this study used a Completely Randomized Design (CRD) with 3 treatment levels of concentration between subgrade pineapple puree and red dragon fruit puree with a ratio of 80% and 20%, 85% and 15%, 90 and 10%, respectively. The total puree used was 400 g in each treatment, then 0.6% carrageenan and 8% sorbitol were added. Each treatment was repeated 3 times so that a total of 9 experimental units was obtained. The data generated was then analyzed using ANOVA and continued with the Duncan test. The results showed that each treatment had a significant effect on antioxidant activity, and had a non-significant effect on water content, total sugar, total acid, and organoleptics (color, taste, texture, aroma and overall). Based on the hedonic test (overall), the best research results were obtained in F1 treatment (80% puree of pineapple fruit and 20% puree of dragon fruit skin) with a moisture content of 9.5%, total acid of 1.46%, total sugar of 36.25% antioxidant activity 73.93%.
PEMBUATAN SAMPO CAIR BERBAHAN BAKU MINYAK KELAPA (Coconut Oil) DENGAN PENAMBAHAN INFUSED OIL DAUN MIMBA (Azadirachta Indica) Rini Nurul Fauziyah; Asri Widyasanti; Fitry Filianty
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.4918

Abstract

The liquid shampoo is a preparation that generally used to clean hair and scalp from various kinds of impurities. Coconut oil is one of the raw materials for making shampoo which has many benefits, one of which is the high lauric acid content. The additional active ingredient used in the liquid shampoo is neem leaves because the polyphenol content has antibacterial properties that are good for the scalp. Neem leaves infused oil is made by heat infusion with coconut oil as a solvent. The purpose of this study was to determine the effect of adding neem leaves infused oil on the quality of liquid shampoo produced. The concentration variation in the ratio of neem and coconut oil used was 20:160 (w/w). The method used in this research was a laboratory experiment with descriptive analysis. The results showed that the addition of neem leaves infused oil affected the yield of liquid shampoo is less (51,59%), the color of the shampoo, and the amount of foam produced. The analysis showed that all liquid shampoo treatments encounter the requirements of Indonesian National Standard (SNI) Shampo 06-2692-1992, namely organoleptic requirements (color, odor, and presence or absence of sediment) and shampoo pH (pH 5-9).
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.
Karakterisasi Sediaan Antiseptik Gel Handmade dengan Penambahan Bahan Aktif Alami Minyak Atsiri Eucalyptus dan Grapefruit Asri Widyasanti; Rizqita Thifal Shalsabilla
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.4965

Abstract

In the era of the COVID-19 virus pandemic, antiseptic products have become very popular. One of them is an antiseptic for hands which is known as hand sanitizer. There are three hand sanitizers available in the market, namely liquid, gel, and foam hand sanitizers. Hand sanitizers are an easy solution for cleaning hands when soap and water are not available. Hand sanitizers are considered practical to use because they do not require water and are suitable for carrying when on outdoor activities. This product is an alternative product for washing hands with soap. However, the continuous use of alcohol and triclosan in the hand sanitizer can erode skin moisture and cause skin irritation. Therefore, it is necessary to utilize natural active ingredients that have the potential to be antibacterial, namely essential oils. The purpose of this study was to determine the effectiveness of eucalyptus and grapefruit essential oils as natural active ingredients in hand sanitizers and to test their quality based on SNI 06-2588-1992. The method used in this research was a laboratory experiment with descriptive analysis. Parameter observed on liquid hand sanitizers were chemical properties (pH), physical properties (specific gravity, liquid emulsi, and organoleptic properties. The analysis showed that the hand sanitizer formulation with the active ingredient of Eucalyptus and Grapefruit essential oils has a pH of 7.5, a specific gravity of 0.9098, and a stable emulsion preparation. Organoleptic results of the level of preference for hand sanitizer products, in terms of color = 4.04 (like-very-like), aroma = 3.92 (normal-like), viscosity = 3.08 (normal-like), impression when using = 3.52 (normal-like), after-use impression (rough impression) = 3.36 (normal-like) and there are found no skin irritation, respectively. The process technology for making handmade hand sanitizers with the addition of eucalyptus and grapefruit essential oils could be developed so that they can be applied on an industrial scale.

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