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INDONESIA
Jurnal Teknologi Industri Pertanian
Published by Institut Pertanian Bogor
ISSN : 02163160     EISSN : 22523901     DOI : 10.24961/j.tek.ind.pert
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Engineering Industrial & Manufacturing Engineering
The development of science and technology in agriculture, has been instrumental in increasing the production of various agricultural commodities. But climate change is also uncertain world led to decreased agricultural productivity. World energy crisis resulted in higher prices of agricultural commodities due to competition between food and energy are higher. Efforts to utilize biomass (agricultural products) has started a lot of research, not only as raw material for bioenergy, but also in an attempt to exploit agro-products into valuable economic products, and realize clean production in agro-industry.
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Articles 13 Documents
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Search results for , issue "Vol. 25 No. 2 (2015): Jurnal Teknologi Industri Pertanian" : 13 Documents clear
Prakata Jurnal Teknologi Industri Pertanian Prakata TIP
Jurnal Teknologi Industri Pertanian Vol. 25 No. 2 (2015): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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PRAKATAPembaca yang budiman,Puji syukur kita panjatkan kehadirat Allah SWT,atas berkat dan rahmatNya pada kesempatan inikamidapat kembali menyajikan artikel-artikelmenarik pada Jurnal Teknologi Industri PertanianVolume 25 Nomor 2 Edisi Agustus, Tahun 2015.Semua artikel yang dimuat pada Jurnal TeknologiIndustri Pertanian ini telah diseleksi dan ditelaaholeh Dewan Editor dan Mitra Bebestari yangkompeten. Hanya artikel-artikel berkualitas baikdan sangat baik yang dapat dimuat pada JurnalTeknologi Industri Pertanian.Topik-topik yang disajikan pada edisi inimencakup: Pengambilan keputusan intelijen seleksiproduk baru asap cair tempurung kelapa;Karakteristik sifat fisiko kimia, struktur danmorfologi gula aren cetak; Pengaruh oleo resindaun jeruk purut pada edible coating terhadapkualitas sosis; Peningkatan kualitas kayu sengonmelalui teknik kompregnasi; Karakteristik emulsiminyak sawit merah untuk pengembangan produk;Analisis logistik ikan laut PT XYZ; Karakteristikgas-gas hasil pirolisis tandan kosong kelapa sawit;Hidrolisis enzimatis dan microwave bambu betung;Karakteristik cross laminated bamboo sebagaibahan komposit struktural. Sebagai penutupdisajikan artikel yang berjudul Evaluasi toksisitas,aktivitas anti bakteri dan antioksidan komponenbioaktif rosela.Kepada penulis dan mitra bebestari yang telahberkontribusi pada penerbitan jurnal edisi ini, kamimenyampaikan terima kasih yang mendalam.Kami mengundang rekan sejawat peneliti danpraktisi agroindustri mengirimkan naskah untukdisajikan pada jurnal ini. Saran dan kritik yangmembangun dari pelanggan, pembaca dan parapihak lainnya sangat kami harapkan. Selamatmembaca.Ketua Dewan EditorMarimin
Ucapan Terima Kasih Jurnal Teknologi Industri Pertanian Ucapan Terima kasih TIP
Jurnal Teknologi Industri Pertanian Vol. 25 No. 2 (2015): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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UCAPAN TERIMA KASIHDewan Editor menyampaikan terima kasih Kepada Bapak/Ibu/Sdr, atas kesediannya untuk menelaah naskahyang dimuat pada edisi ini.Arief Budiman, Fakultas Teknik, Universitas Gadjah Mada, YogyakartaAdi Santoso, Pusat Penelitian dan Pengembangan Keteknikan Kehutanan dan Pengolahan Hasil Hutan, BogorEvi Savitri, Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, BogorErliza Noor, Fakultas Teknologi Pertanian, Institut Pertanian BogorEuis Hermiati, Balai Penelitian dan Pengembangan Biomaterial, Lembaga Ilmu Pengetahuan Indonesia,Cibinong BogorFauzi Febrianto, Fakultas Kehutanan, Institut Pertanian Bogor Fakultas Kehutanan, Institut Pertanian BogorErwahyuni Endang Prabandari, Balai Pengkajian Bioteknologi, Badan Pengkajian dan Penerapan Teknologi,Fransiska Rungkat Zakaria, Fakultas Teknologi Pertanian, Institut Pertanian BogorFarah Fahma, Fakultas Teknologi Pertanian, Institut Pertanian BogorGustan Pari, Pusat Penelitian dan Pengembangan Keteknikan Kehutanan dan Pengolahan Hasil Hutan, BogorHari Eko Irianto, Balai Besar Penelitian dan Pengembangan Pengolahan Produk dan Bioteknologi Kelautandan Perikanan, JakartaIndah Yuliasih, Fakultas Teknologi Pertanian, Institut Pertanian BogorMuhammad Arfah, Fakultas Teknologi Pertanian, Institut Pertanian BogorMohamad Yani, Fakultas Teknologi Pertanian, Institut Pertanian BogorNaresworo Nugroho, Fakultas Kehutanan, Institut Pertanian BogorNuri Andarwulan, Fakultas Teknologi Pertanian, Institut Pertanian BogorSunu Herwi Pranolo, Fakultas Teknik, Universitas Sebelas Maret, SurakartaSedarnawati Yasni, Fakultas Teknologi Pertanian, Institut Pertanian BogorSugeng Hari Wisudo, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian BogorSaputra, Fakultas Pertanian, Universitas Palangka Raya, Kalimantan TengahTaufik Djatna, Fakultas Teknologi Pertanian, Institut Pertanian BogorTri Marwati, Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, BogorYandra Arkeman, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
Daftar Isi Jurnal Teknologi Industri Pertanian Daftar Isi TIP
Jurnal Teknologi Industri Pertanian Vol. 25 No. 2 (2015): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Volume 25, Nomor 2, 94-189 Agustus 2015PERANCANGAN SISTEM PENUNJANG KEPUTUSAN INTELIJEN UNTUKSELEKSI KONSEP PRODUK BARU ASAP CAIR TEMPURUNG KELAPAErvina Mela Dewi, Yandra Arkeman, Erliza Noor, Noer Azam Achsani ....................... 94KARAKTERITIK SIFAT FISIKO KIMIA, STRUKTUR DAN MORFOLOGIGULA AREN CETAKAde Iskandar, Indah Yuliasih, Machfud, Bambang Haryanto ....................................... 107PENGARUH OLEORESIN DAUN JERUK PURUT (Citrus hystrix DC.) PADAEDIBLE COATING TERHADAP KUALITAS SOSIS SAPI BEKURohula Utami, Kawiji, Lia Umi Khasanah, Arsy Hudani Narinda ................................ 116PENINGKATAN KUALITAS KAYU SENGON (Paraserianthes Falcataria (L)NIELSEN) MELALUI TEKNIK KOMPREGNASIDodi Nandika, Wayan Darmawan, dan Arinana ........................................................... 125KARAKTERISTIK EMULSI MINYAK SAWIT MERAH DAN APLIKASIQUALITY FUNCTION DEPLOYMENT (QFD) UNTUK PENGEMBANGANPRODUKSri Wulandari, Budiyanto dan Evanila Silvia ................................................................ 136ANALISIS LOGISTIK IKAN LAUT PT XYZ WILAYAH JABODETABEKDAN BANDUNGNurul Firdausi, Marimin, dan Kirbrandoko .................................................................. 143KARAKTERISASI GAS-GAS HASIL PIROLISIS TANDAN KOSONG KELAPASAWITAgus S Ginting, Armansyah H Tambunan, dan Radite P A Setiawan ............................ 158HIDROLISIS ENZIMATIS DAN MICROWAVE BAMBU BETUNG(Dendrocalamus asper (Schult.f.)) SETELAH KOMBINASI PERLAKUANPENDAHULUAN SECARA BIOLOGIS DAN MICROWAVEWidya Fatriasari, Wasrin Syafii, Nyoman Wistara, Kaswar Syamsu, Bambang Prasetya 164KARAKTERISTIK CROSS LAMINATED BAMBOO SEBAGAI BAHANKOMPOSIT STRUKTURALAna Agustina, Naresworo Nugroho, Effendi Tri Bahtiar, Dede Hermawan .................. 174EVALUASI TOKSISITAS, AKTIVITAS ANTIBAKTERI DAN ANTIOKSIDANKOMPONEN BIOAKTIF ROSELA DENGAN VARIASI JENIS PELARUTIke Sitoresmi M Purbowati, Khaswar Syamsu, Endang Warsiki, Herastuti Sri Rukmini 183
PERANCANGAN SISTEM PENUNJANG KEPUTUSAN INTELIJEN UNTUK SELEKSI KONSEP PRODUK BARU ASAP CAIR TEMPURUNG KELAPA Ervina Mela Dewi, Yandra Arkeman, Erliza Noor, Noer Azam Achsani
Jurnal Teknologi Industri Pertanian Vol. 25 No. 2 (2015): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Derived products from coconut shell wood vinegar in Indonesia are still limited, consequently need todevelop new products. Critical step of new product development is product concept selection. Currently, productconcept selection has been done based on intuition by decision makers and it mostly gained the fail products.Therefore, it needs to design a decision support system for selecting product concepts of coconut shell woodvinegar with intelligent system. The objective of this study was to obtained the intelligent decision support systemfor selecting new product concept. In detail, the objectives were to gain new product concepts of coconut shellwood vinegar, design success prediction model and design priority and recommendation determination modelfor selecting new product concepts. Literature study was carried out to find the new product concepts,backpropagation artificial neural networks was applied for prediction model, and pairwise comparation alsoBayes method used to design priority and recommendation determination model. The intelligent decision supportsystem for selecting new products concept model can be used to rank priority of coconut shell wood vinegar newproduct concepts. The new products concepts as first priority are supporting products for agriculture includefertilizer, growth hormone, pesticide, herbicide, insecticide, fungicide, and repellent.Keywords: coconut shell wood vinegar, new product concept selection, intelligent decision support system
KARAKTERISTIK SIFAT FISIKO KIMIA, STRUKTUR DAN MORFOLOGI GULA AREN CETAK Ade Iskandar, Indah Yuliasih Machfud, Bambang Haryanto
Jurnal Teknologi Industri Pertanian Vol. 25 No. 2 (2015): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Physicochemical of arenga palm sugar blocks produced by farmer was vary one to another. Therefore,it is necessary to characterize and standarize the quality of those palm sugar blocks. This study aims todetermine the nature of the physicochemical, structural and morphological properties of palm sugar blockproduced by farmers compared to control as a raw material palm sugar granules. The result of analysis showed11.0-14.4% of moisture content, 0.4 -0.7%, of insoluble material, 143.4-319.8% of total acid, 2.1-3.7% of ashcontent, 1.0-4.3% of reducing sugar and 83.7-93.5% of sucrose. Generally, arenga palm sugar blocks producedby farmer (sample A, B, C, D and E) were different with sample F (made by the research) except the reducingsugar content, but all of the characteristics of the palm sugar blocks met the SNI quality standard except ashcontent. The structure of the palm sugar block produced by farmers have a lower crystallinity (57.12-65.24%)compared with sample F (68.68%). In general, morphology of palm sugar blocks were made up of octahedroncrystal particles agregated by a dough-like binder. The palm sugar block spectrum showed the presence of thealdehyde, aromatic and carboxylic acid functional groups.Keywords: molded arenga palm sugar, granulated palm sugar, physicochemical, microstructure, morphology
PENGARUH OLEORESIN DAUN JERUK PURUT (Citrus hystrix DC.) PADA EDIBLE COATING TERHADAP KUALITAS SOSIS SAPI BEKU Rohula Utami, Kawiji, Lia Umi Khasanah, Arsy Hudani Narinda
Jurnal Teknologi Industri Pertanian Vol. 25 No. 2 (2015): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Sausages is a nutritious and perishable food so that it needs treatment to extent the shelf life. The aim ofthis research was to find out the effect of kaffir lime leave oleoresin on beef sausage quality such asmicrobiological and physicochemical characteristic during frozen storage (-10±2°C). The completelyRandomized Design (CRD) was used with one factor was the concentration of kaffir lime leave oleoresin inedible packaging at 0%, 0.05%, and 0.15%.. The observations were done more 0, 1, 2, 3, and 4 months. Theresults showed that the addition of kaffir lime leave oleoresin on edible packaging affect the beef sausagequality. With lower amount of microbes and more stabilize color of beef sausage. The increase of kaffir limeleave oleoresin decreased TVB and pH value of beef sausage.Keywords: beef sausage, Citrus hystrix, edible packaging, oleoresin
PENINGKATAN KUALITAS KAYU SENGON (Paraserianthes Falcataria (L) NIELSEN) MELALUI TEKNIK KOMPREGNASI Dodi Nandika, Wayan Darmawan dan Arinina
Jurnal Teknologi Industri Pertanian Vol. 25 No. 2 (2015): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Sengon (Paraserianthes falcataria (L) Nielsen), is a fast-growing tree species that widely planted inIndonesia. However, some of the wood properties such as low-density, low-hardness, and low-strength limits itsutilization. A study was conducted to evaluate the effect of thermal compregnation on the physical as well asmechanical properties of Sengon boards. The tangential board (36 cm x12 cm x3 cm) were impregnated bychitosan solution 0,5% under different temperature levels (100°C, 120°C, and 140°C), then thermallycompressed to be 1,5 cm thickness under different temperature levels (150°C, 170°C, and 190°C). Moisturecontent, density, hardness, springback, Modulus of Elasticity, and Modulus of Rupture of the experimentalboards were evaluated. Microscopic feature of the boards were also evaluated using Scanning ElectronMicroscope (SEM).The results showed that thermal compregnation positively affected the density, hardness,MOE as well as MOR of the boards. Density of compregnated boards had increased 80.70% compared withuncompregnated boards.In addition, hardness of compregnated boards (286,91 kg/cm²) were increased 54.61%compared with uncompregnated board (159,20 kg/cm²). Thermal compregnation was also increase MOE andMOR of Sengon boards as much as 53.20% and 52.77%, respectively. Meanwhile springback of compregnatedboards were significant decrease by chitosan impregnation.The optimum temperature for impregnation as wellas compression process of the boards were 100°C and 150°C respectively.Keywords: chitosan, compregnation, density, mechanical strength, sengon
KARAKTERISTIK EMULSI MINYAK SAWIT MERAH DAN APLIKASI QUALITY FUNCTION DEPLOYMENT (QFD) UNTUK PENGEMBANGAN PRODUK Sri Wulandari, Budiyanto dan Evanila Silvia
Jurnal Teknologi Industri Pertanian Vol. 25 No. 2 (2015): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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This research aimed to identify the characteristic of red palm olein emulsion, the importance of thequality attributes and technical process and to recommend development of red palm olein emulsion’s based onQuality Function Deployment applications. Identification of emulsion characteristic on color was analyzed withMunsell Colour Chart, viscosity with Viscometer Ostwald and emulsion stability based on period of time changeof emulsion characteristic. The results of this research found out that emulsion color is yellow (5Y 8????10),emulsion stability : ± 5 days and viscosity : 50,4 cP. The level of importance of quality attributes red palm oleinemulsion based on sixquality attributes, the emulsion stability is a priority in assessing the quality of red palmolein emulsion with the value 0.223 followed by color(0.180), taste (0.177), aroma (0.159), viscosity (0.136) andflavor (0.124). The importance level of technical process that are intimately associated with the quality attributesof red palm olein emulsionin the process of homogenitation II (0.454), process of adding complementarymaterials(0.432),and homogenitation I (0.114). The recommendations to improve of products on the attributesemulsion stability.Keywords: emulsion of red palm olein, QFD, emulsion stability, viscosity, color
ANALISIS LOGISTIK IKAN LAUT PT XYZ WILAYAH JABODETABEK DAN BANDUNG Nurul Firdaus, Marimin dan Kirbrandoko
Jurnal Teknologi Industri Pertanian Vol. 25 No. 2 (2015): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Distribution system is part of a logistics system that has a major role for increase the company’slogistic cost. The increase of fuel prices, labor costs, and presence of traffic congestion in Jabodetabek andBandung area and also to determine the best alternative strategies which viewed from the estimated of thecompany’s required raw materials on each day, empty capacity of the truck, and also costs incurred on eachmonth. The determine the best alternative distribution strategies, raw material necessity forecasting are neededwhich will affect the entire capacity of the truck as well as the minimum spanning tree which used to determinethe most efficient alternative pathway. After simulation of the company’s distribution channel, then there arethree alternative distributions which incorporating with the different combination of pathways. Alternative Idetermined by changed the distribution channels of each company’s truck, alternative II determined by changedthe distribution channels based on the shortest distance of the main warehouse and unify all outlets both insideand outside Jabodetabek and Bandung area into one distribution pathway, and the alternative III determinedbased on the shortest distance from the main warehouse but separating outlets in outside Jabodetabek andBandung area into one group. Based on the environmental conditions in Jabodetabek and Bandung which havefrequent traffic congestion, the monthly required distribution cost, the empty capacity of each truck, andestimated company needs of marine fish, it can be stated that alternative II is deal alternative and can be usedby the company.Keywords: distribution cost, distribution system, forecasting, logistic system, minimum spanning tree
KARAKTERISTIK GAS-GAS HASIL PIROLISIS TANDAN KOSONG KELAPA SAWIT Agus S Ginting, Armansyah H Tambunan dan Radite P A Setiawan
Jurnal Teknologi Industri Pertanian Vol. 25 No. 2 (2015): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Palm empty fruit bunches is about of 23% of total fresh fruit bunches, which are rich in lignocellulosic(cellulose, hemycellulose and lignin) content. The bunches can be converted into flammable gases (H2, CO andCH4) by pyrolysis. The objective of this research was to characterize gases produced from palm empty fruitbunch pyrolisis using a laboratory scale reactor with capacity of 152.9 g. The pyrolysis temperature was set at200oC, 250oC, 300oC, 350oC, 400oC and 450oC. The results showed an increase in the mass fraction of H2 andCH4 gas, but decrease of CO gas, by increasing pyrolysis temperature. The highest caloric value of gas wasobtained at temperature of 450oC, which was 6,7682 kJ/g. The result also showed that pyrolysis of empty fruitbunches should be at temperature of 250oC or higher to obtain the flammable gas.Keywords: empty fruit bunches, pyrolysis, flammable gas

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