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Journal of Industrial and Information Technology in Agriculture

jiita
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Published by Universitas Padjadjaran

ISSN : - EISSN : 25485059 DOI : -

Core Subject : Science, Agriculture, Engineering,

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering

Journal of Industrial and Information Technology in Agriculture (JIITA) is an international journal published by the Department of Agro-Industrial Technology, Industrial Technology Faculty of Agriculture, Universitas Padjadjaran, Indonesia. JIITA published articles within the scope of the system, management, technology and information in the field of agro-industry. In addition JIITA also published other articles on subjects still very relevant. JIITA is a peer journal that publish original research or review article in english. JIITA founded in 2016, aims to disseminate the results of research and scientific thinking that comes from academia around the world. JIITA expected to increase the repertoire of reference for the writers and practitioners to study in the field of agro-industry.

Arjuna Subject : -

Articles 17 Documents

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The Effect of Storage Temperatures on Quality of Minimally Processed Cantaloupe Melon (Cucumis melo L.) with Cassava Starch Based Edible Coating Application Asri Widyasanti; Sarifah Nurjanah; Rizika Wulandari; Efri Mardawati
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Minimally processed Cantaloupe melon has a short life because it contains high water content which is speeding up the process of spoilage. The objectives of the research were to determine the stearic acid addition on edible coating from cassava starch with low temperature storage to maintain the quality and to extend the minimally processed melon shelf life. This research used a factorial randomized complete design. Edible coating solutions were composed of 3 % cassava starch (w/v), 1 % carbo methyl cellulose (w/v) and 5 % glycerol (v/v). The treatments consisted of two factors, the first factor was the stearic acid addition on edible coating of 4 levels (0%, 0.5%, 1%, and 1.5%) and the second factor was low temperature storage with 2 levels (5°C and 10°C) with three replications. Observed parameters were respiration rate, moisture content, total titratable acidity, total soluble solids, color and weight loss. Results of this research showed that the best treatment of processed Cantaloupe was the temperature storage of 5°C and the 1.5% stearic acid addition for 5 days storage with respiration rate 33.59 mgCO2/kg hour; moisture content 8.48% (d.b.) ; total titratable acidity 38%; total soluble solid content 6.17 obrix; Hue angle 88.79o (yellow); and weight loss 5.85%.

MENTAL WORKLOAD AND ERGONOMIC ANALYSIS ON PRODUCTION DEPARTEMENT AT PT. XYZ Pashya Yafi Dhiya; Devi Maulida Rahmah
Journal of Industrial and Information Technology in Agriculture Vol 2, No 1 (2018): Agroindustry in Small Enterprises
Publisher : Universitas Padjadjaran

This research aims to identify mental workload on NASA-TLX for mental workload and packaging division and work posture on processing division at PT. XYZ. This research uses RULA and REBA methods for work posture. NASA-TLX (Task Load Index) is used to determine mental work in packaging division. RULA (Rapid Upper Limb Assessment) is used to determine the upper body musculoskeletal disorders (MSDs) injury in the process of production (which consists of weighing and processing station) at PT. XYZ and REBA (Rapid Entire Body Assessment) is used to determine entire body MSDs injury in the production process. Those methods are applied to indicate that the workers are in fact working above the safety limit. Based on NASA-TLX method, it is clear that 21 of 30 workers feel that the work is very heavy. Another case, two unusual postures are found, one is determined by the action level of worker who lifting 20 kgs sack of powder is 10, so the action level of REBA in this case is hardly dangerous. The other one is determined by a worker who entering an ingridient to the machine, weight of the ingridient is 17,05 kgs. It means more than 10 kgs, and thus it can affect body posture. Keywords: Ergonomics, NASA-TLX, REBA, RULA

Identification of Technical Requirement for Improving Quality of Local Online Food Delivery Service in Yogyakarta Cecilia Desvita Ratna Elvandari; Anggoro Cahyo Sukartiko; Arita Dewi Nugrahini
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Increased internet usage and fast-paced consumer’s demands have created business opportunities, including online food delivery services. However, competition with similar national-scale businesses allegedly contributed to the decline in the number of XYZ company orders, one of the food-delivery service providers in Yogyakarta. Therefore, this study aimed to identify the need’s attributes of the daring food delivery service consumers, to find out the service-quality satisfaction level, and to determine the technical requirement for improving the delivery service. The combination of Servqual and Quality Function Deployment (QFD) were then used to reach the research goals. The online survey instruments, which were borrowed from the previous studies and adapted for this study, were distributed from June 2016 to February 2017 to more than 700 XYZ’s consumers, with the number of respondents who answered as many as 213 peoples. Cronbach’s Alpha, the most common test for multiple Likert questions in a survey, was then used for analyzing the collected data. The result shows that order conformity; politeness and friendliness of messengers and administrative workers; cleanliness of food box; a good conditionof received ordered food; and affordable delivery costs are the top five attributes of consumer needs. Meanwhile, the top five observed technical requirements are the provision of skills training to messengers and administrative workers; periodic evaluations of service performance; the regular addition of food outlet members; providing map feature on the company website, and provision of ordering applications. The identified requirements can benefit local food delivery service providers in competing with national scale competitors and adapt to disruptive age.

Current Condition and Rules of Lean Implementation Practice in Agro-SMEs Devi Maulida Rahmah; Totok Pujianto; Irfan Ardiansah
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

This research aims to identify current condition and rules of lean manufacturing (LM) implementation in Agro- Small and Medium Enterprises (SMEs). The current condition aspects are identification of waste, LM techniques and methods, the reason and barriers on LM implementation in SMEs. Exploring the behavior of SMEs on implementing LM which supporting to generate productivity and efficiency on production system are important to be identified. Initially, LM concept are implemented in manufacturing industry especially in automotive industry. Nowadays this concept has been implemented by other sector included Small and Medium-size Enterprise. However, it has still a few number of Agro-SMEs implementing LM concept. The data from Indonesia Statistic revealed that the proportion of SME- agro based are in the total of SME in Indonesia. It insinuated that Agro-SMEs has a significant potency for national economic if their productivity increase. LM providing chance to improve productivity and efficiency in. Many research had conducted to explore LM implementation in various sector. Unfortunately, Research on LM implementation in Agro-SMEs has still a few number. Research was conducted in 12 Agro-SMEs around Sumedang and Bandung. Selected SMEs referring to the use of horticulture and plantation commodity as a raw material. The data collected by field observation and deep interview to the owner, management-level, and employer. The data presented through description of qualitative and quantitative analysis. The result shows that the motion becomes a dominant waste in SMEs at 30%, while over production activity contributes waste at 22%, waiting aspect at 17%, inventory at 13 %, defect and transportation at 9%. Motion generates negative impact to work productivity and effectivity, for instance increase of time consume unimportant activity at work, WIP of product, cost for labor, and cost production. In terms of Method and techniques implemented in Agro-SME, Continuous improvement (Kaizen) and 5 S outnumbered to other methods and techniques at 50%. Other method and techniques such as Teamwork and 5Why had contributed at 41.6%, TQM and Work standardization at 33.33%, and Jidoka at 16.67% as well as Kanban system, Value Stream Mapping (VSM), and SMED 0%. In terms of the reason on implementing LM, Improving the quality of product becoming a larger proportion which affecting the LM implementation at 36%. In other hand, knowledge outnumbered to others aspect. It contributes 35% as the most barrier factor on LM implementation.

Kinetic study on Fermentation of xylose for The Xylitol Production Efri Mardawati; Andi Trirakhmadi; MTAP Kresnowati; Tjandra Setiadi
Journal of Industrial and Information Technology in Agriculture Vol 1, No 1 (2017): AUGUST 2017
Publisher : Universitas Padjadjaran

Xylitol is a natural sugar that has the sweetness level similar to sucrose, but has lower calorie. It is an important sugar alternate for diabetics people. Reduction of xylose is a normally method to produce the xylitol. It Conducted via chemical hydrogenation of xylose at high pressures and temperatures by reacting pure xylose with hydrogen gas using a metal catalyst. This process requires pure xylose as the raw material. Alternatively, the reduction process can be carried out via fermentation. This process does not require high purity of xylose as the raw material, and thus the oil palm empty fruit bunch (EFB) hydrolysate, without any prior pretreatment, can be used. In order to scale up the xylitol production via fermentation, kinetic study of xylitol fermentation including growth and xylitol formation kinetic using the synthetic xylose as substrate will be required. Data used in the kinetic model development were obtained from series of batch fermentations of Debaryomycess hansenii ITB CCR85 varying the initial xylose and glucose concentrations. Yeast growth could be sufficiently modeled using the Monod kinetics, whereas xylitol production could be reasonably well modelled by Luedeking Piret kinetics.

Identification and Risk Analysis of Mozarella Cheese Production Process Farras Tsany; Imam Santoso; Dhita Morita Ikasari
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Mozzarella cheese is a food which is very risky to the growth of microorganisms since it has high water content by 54.1%. One way to overcome that problem is to identify and analyze the risks found in the production process of mozzarella cheese. Therefore, the researchers examined the identification and risk analysis of mozzarella cheese production process by conducting a case study in CV XYZ. The methods used were Failure Mode and Effect Analysis (FMEA) and Fault Tree Analysis (FTA). The results revealed that there were 11 risks from 8 steps of the production process. Of the 11 risks, the risks which were included in the critical risks were the risk of contamination during the curd clotting process, low-quality of milk, severe stretcher machine damage, and overly acidic cheese taste. The result of quantitative analysis of FTA indicated that the risk probability during mozzarella cheese production process was 0.110 or the risk was 11%. The probability with the highest value was the probability of contamination risk during the curd clotting process by 0.095. It indicated that contamination during the curd clotting process was the most probable risk in the future. The proposed recommendations for improvement are devising Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOP) based on the company's condition and it should be implemented properly. Then, improving communication with suppliers is also needed so that the company will always get high quality raw materials. Keywords: Qualitative Analysis, Quantitative Analysis, Dairy Product, Failure Mode and Effect Analysis, Fault Tree Analysis

Design Of Competitiveness Index Software of Food Small Medium Industries (SMI) With Diamond Porter Model Adaptation Ryan Ardianto; Roni Kastaman; Irfan Ardiansah; Totok Pujianto
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Small Medium Enterprises (SME) in food was contributed 13,15% on Gross Domestic Product (GDP) 2013. However, SMEs in food had the problems in the management organization that could affect the product competitiveness. The local SMEs in food is less competitive compared with the similar foreign overseas product. In order to anticipate the negative impact of the broader market, the competitiveness measurement was needed to be conducted on understanding the strength of SMEs in food. Competitive measurement can be done by creating web application to reduce measuring process. This research using Designing methods (system engineering) using diamond porter model as competitiveness measurement method of SME in foods. Web application functioned as SME in foods grading, competitiveness weighing, SME in foods index measurements and City SMEs index measurements. Index value that were yielded grouped into three categories which were high, medium, and low. There was a color indicator on index value display that functioned to classifying competitiveness index value. ID was needed to access this web application, those things intended to guard the safety of data contained in this web application.

The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour Een Sukarminah; Endah Wulandari; Debby Moody Sumanti; Efri Mardawati; Elazmanawati Lembong; Okta Paulia
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%, 12%, and 14%. The results of study showed that the addition of freeze dried culture of L. acidophilus to the synbiotic biscuits made from sorghum flour and soybean flour gave a significant different effect on total L. acidophilus probiotic bacteria, aroma and yield, but did not give a significant effect on the color, taste and texture preferences. Synbiotic biscuits made from sorghum flour and soybean flour with the addition of freeze dried L. acidophilus concentration of 14% (w/w) were selected as the synbiotic biscuit with the best characteristic with total bacterial content of probiotics 10,67 Log CFU g-1, were perceived a bit like to like by the panelist and the obtained yield was 92,14%.

Model of Food Security Software for Evaluation the Food Security Development: Case Study in Bandung City Roni Kastaman; Insy Alimatun Hasanah; Totok Pujianto; Efri Mardawati
Journal of Industrial and Information Technology in Agriculture Vol 1, No 1 (2017): AUGUST 2017
Publisher : Universitas Padjadjaran

In order to evaluation the food security development in Bandung, researcher has been conducted in the form of software design to measure the performance of food security development from the aspect of food availability, food accessibility and the utilization and quality of food. The software is created in Microsoft Excel base as an analytics tool. The data used as the material of analysis was taken from the report of the institutions related to the food security development. Data here, is a source for scoring and weghting of the 3 food security dimensions which is filled in the software. List of contents for the analysis of food availability, food access and utilization and quality of food aspect are consist of 27 criteria, 12 criteria and 12 criteria respectively. The evaluation is done based on the calculation of the total value of weight multiplication with the score of each criteria, where the maximum total value is 5000 and minimum 1000. Justification of performance condition of food security performance described in the software is based on 5 categories class, that is from 1000 to 1800 total value performance for “unsafe conditions”, then 1800 to 2600 for “unsafe conditions”, 2600 to 3400 for “fairly safe conditions”, 3400 to 4200 for “safe conditions” and 4200 to 5000 for “very safe conditions”. The result of evaluation by using data in Bandung City of year 2012 and year 2015 indicate that condition of Bandung food security in terms of availability is “fairly safe”, food access is “safe” and the utilization and quality of food is in “fairly safe” condition.

Measurement Of Information Technology Used and Communication of Farmers Group In Sub-district of Jatinangor, Sumedang District Aldika Karisnoviandi; Roni Kastaman; Irfan Ardiansah
Journal of Industrial and Information Technology in Agriculture Vol 1, No 2 (2017): DECEMBER 2017
Publisher : Universitas Padjadjaran

Information and communication technology (ICT) can improve productivity and reduce costs / expenses in the agricultural sector and rural development. Jatinangor is one of sub-district on Sumedang with the highest economic growth, where the agricultural sector ranks third in contributing the economy. The use of ICT for farmers in Jatinangor it was not known the degree to which capable of being applied, then need to know the level of use of ICT by Jatinangor farmers. Method used in this research was descriptive method that described the data to determine size of the ICT usage level. Data is formulated into index numbers of ICT usage level or Information and Communication Technology Usage Level Quotient Index which was obtained by formulating an operational definition of variable using analysis of UNDP index calculation and Location Quotient analysis. The results of the study showed that the measurement of the ICT usage level covering by 4 indicators: farmers characteristic, farmers environment, ICT characteristic, and farmers behavior. Farmers group has the highest of the ICT use in Jatinangor is Harapan I, in Bina Karya Mandiri, Cileles Village with an index of 1,1380, and ICT absorption level of 50 %. Farmers group has the lowest of the ICT use is Jeruk Mipis, in Mulya Jaya, Cipacing Village with an index of 0,9156, and ICT absorption level of 36 %.

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Contact Name
Totok Pujianto

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totok.pujianto@unpad.ac.id

Phone
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Journal Mail Official
totok.pujianto@unpad.ac.id

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Location
Kota bandung,

Jawa barat

INDONESIA