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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 12 Documents
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Search results for , issue "Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian" : 12 Documents clear
IMULASI PENCAMPURAN REAKTAN UNTUK PRODUKSI BIODIESEL PADA REAKTOR BERPENGADUK STATIK Ni Putu Dian Nitamiwati, Armansyah Halomoan Tambunan, dan Lilik Pujiantoro Eko Nugroho
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Application of static mixer is expected to enhance yield of biodiesel production and reduce catalyst requirement. Static mixer could increase the mixing effectiveness of oil and methanol, so that FAME yielded at the reactor would increase and could reach the desired level of conversion with lower catalyst requirement.A more in-depth study of the mixing and its relation to the effectiveness of transesterification reactions is indispensable to obtain important parameters which is necessary in process improvement and reactor design. The objective of this study was to examine the flow profile and its relation on mixing of oil and methanol in a continuous type reactor using computational fluid dynamics (CFD). Simulation was conducted using five scenarios of mass flow rate in the range of 5-20 L/min for oil and 0.6-2.4 L/min for methanol. It was observed that the static mixer elements can increase the uniformity of vorticity, which indicates that the flow is not only moved on the mainstream (axial direction) but also moves toward the y-axis and the z-axis randomly as well as rotational motion. The uniformity of vorticity along the static mixing reactor provided a better chance of mixing and increase the possibility of reactions between molecules of reactant. Keywords : biodiesel, transesterification, static mixer, computational fluid dynamics (CFD), vorticity
APLIKASI PROSES TEMPERING UNTUK OPTIMASI TITIK LELEH COKELAT HITAM PRODUK PENGOLAHAN PINTAS Subandrio, A. Sofian Nasori Astuti, Lamhot P. Manalu
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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This research is to study the effect of tempering conditions on the change of melting point of dark chocolate produced through a stage of heating and cooling with the stirring process at low-speed. Melting point, hardness, and stickiness were measured in the combination of three different tempering conditions: low temperature (29°C, 31°C, and 33°C), high temperature (45°C, 47.5°C, and 50°C), and tempering time (10 minutes, 17.5 minutes, and 25 minutes). Optimum tempering conditions were evaluated using Response Surface Method (RSM). The best tempering condition was obtained at the combination of low temperature at 31°C, high temperature at 47.5°C, and tempering time at 17.5 minutes. This combination resulted melting point, hardness, and stickiness at 36.5°C, 746.3 g, and -89.941 g respectively. Thus, attainment of optimum tempering condition was central to the desired properties of produce which melt at human body temperature with the minimum level of hardness at room temperature. The best chocolate product is easily melted at human body temperature, but it is hard at room temperature and also have a minimum adhesiveness cause. Keywords : chocolate, hardness, melting point, response surface method,  tempering
IMPROVING THE CAPABILITY OF FISH PROCESSING INNOVATION THROUGH INNOVATION SYSTEM STRENGTHENING Shanti Kirana Anggraeni, M. Syamsul Maarif, Sukardi, Sapta Raharja
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Industri pengolahan hasil perikanan di Provinsi Banten memiliki potensi yang baik tetapi memiliki kapabilitas inovasi yang rendah. Penelitian ini bertujuan untuk menghasilkan model konseptual bagi peningkatan kapabilitas inovasi Usaha Kecil Menengah (UKM) olahan ikan di Provinsi Banten.  Penelitian ini menggunakan pendekatan penelitian tindakan berdasarkan Soft System Methodology (SSM).  Hasil penelitian menunjukkan bahwa rendahnya kapabilitas inovasi dari usaha kecil menengah pengolahan ikan di Provinsi Banten disebabkan oleh rendahnya kerjasama dan interaksi di antara pelaku inovasi. Yang direkomendasikan sebagai usaha perbaikan adalah penguatan sistem inovasi, dengan cara meningkatkan kolaborasi inovasi di antara empat aktor inovasi, yaitu UKM, pemerintah daerah, universitas dan lembaga penelitian lainnya, serta masyarakat, disebut juga Quadruple Helix Innovation, melalui program (1) kurikulum berbasis technopreneurship dan inovasi, (2) inkubasi bisnis (3) standarisasi dan sertifikasi produk perikanan, (4) diseminasi hasil penelitian, dan (5) Science Park / Technopark berbasis pengolahan ikan.Kata kunci: pengolahan ikan, sistem inovasi, Quadruple Helix, Soft System Methodology
PRESERVASI SENYAWA FENOLIK DAN ANTIOKSIDAN PADA PROSES SANGRAI BIJI KAKAO DENGAN MENGGUNAKAN VACUUM DRYING OVEN Dhanang Puspita, Monang Sihombing dan Mayer Tinting Sirenden
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Indonesia is the biggest cacao producer in Asia and third biggest in the world, however, Indonesian cacao has low quality due to partial fermentation. Late 2010 almost all of the cacao production is exported in dried beans with a lower price than world’s cacao price rate. Export tax of cacao beans policy was changed to 15% in 2011 which conduce replacement of cacao beans export to finished product export. Innovation in cacao beans processing is important to develop escepially for agroindustry field. Cacao beans roasting process is important thing in chocolate processing. During the roasting process, phenolic compounds and methylxanthine of cacao beans were denatured.  Vacuum drying oven is one of the alternative process which can preserve bioactive compounds. Thus, the aim of this research is to give information about effect of vacuum drying oven in total phenolic and antioxidant activity. Analysis methods used were total phenolic and antioxidant activity (IC-50) analysis. The result shown that vacuum drying oven has significant effect on total phenolic and antioxidant activity with three times higher in concentration than conventional method. The highest antioxidant activity and total phenolic content at 80°C and 75 minutes. Therefore, vacuum drying oven can be used as an alternative method with an advantage like preserve bioactive compound in cacao beans.Keywords: antioxidant, cacao, phenolic, roasting, vacuum drying 
KARAKTERISASI EDIBLE COATING DARI MODIFIKASI PATI SAGU DENGAN METODA CROSS LINK Dewi Sondari dan Imad Iltizam
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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This study aims to make edible coating of native sago and modified sago by crosslink method and analyze  physicochemical properties. Analysis of swelling power, amylose content, fat content, protein content, degree of substitution, and gelatinization temperature have been performed against native starch and modified starch. Furthermore, the identification of organic compounds on natural starch and modified starch was carried out by Fourier Transform Infrared (FTIR) and structural morphology of starch using Scanning Electron Microscopy (SEM). Analysis of edible coatings includes mechanical properties, moisture content, and film morphology using SEM. The results showed that the starch modified by crosslink method has physicochemical properties better than the native starch.Keywords :cross link, sago, physicochemical property,  modified starch, edible coating
KARAKTERISTIK SIFAT FISIKOKIMIA NATA DE TARO TALAS BENENG DENGAN PERBEDAAN KONSENTRASI ACETOBACTER XYLINUM DAN SUMBER KARBON Tuti Rostianti Maulani, Dini Nur Hakiki dan Nursuciyoni
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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The aim of this research was to characterize nata de taro from Talas Beneng (Xanthosoma undipes K. Koch) with different concentrations of Acetobacter xylinum and carbon source.Grated talas beneng was added 1 liters of water and settled for 24 hours until separated water and starch. The water was boiled, added 5% sucrose, 2% acetat acid, 1% urea, cooled to 25oC than added concentration of Acetobacter xylinum with different level 10%, 15%, 20%, and 25%. Nata formed on day 13 then analyzed yield, weight, hardness, organoleptic, crude fiber. The study of carbon source used A. xylinum concentration of 15% with each 5% of sucrose, glucose, and fructose than analyzed yield, thickness, dan crude fiber. The results showed that addition A. xylinum had effect characteristic of nata de taro. The higher concentration of A. xylinum tends to produce higher yield, thickness and organoleptic especially and texture and flavour. The addition of 25% concentration of A. xylinum was the highest yield and thickness as 30.98%, and 9.55 mm, then it has crude fiber 4.89% and hardness 0.1 mm/g.s, and organoleptic between 3.05-3,27 (enough preferred). The addition of source of carbon from sucrose was the higheryield and thickness than glucose and fructose as 41,6%, 0.90 cm.Keywords:Acetobacter xylinum, Nata, Talas Beneng
ASSESSMENT INDEKS LEAN DAN GREEN PADA SMEs COKELAT BEAN TO BAR DI INDONESIA Siti Aisyah, Machfud, Sukardi, Ono Suparno
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

The development of chocolate Small Medium Enterprises (SMEs) is very strategic for Indonesia, where trade transactions value of processed cocoa and chocolate contributes to foreign exchange> USD 1 Billion/year. The demands of industrial operational systems that are slender (lean) and environmentally friendly (green) will be very important issues to be resolved particularly by SMEs with all their limitations. The purpose of this study was to determine the level of practice of lean and green on chocolate bean to bar SMEs in Indonesia and determine the importance of experts on the implementation of lean and green on chocolate bean to bar SMEs in Indonesia. The results of the analysis of the lean practice level on chocolate bean to bar SMEs with a scale of 1 - 5, obtained a lean practice level obtained a scale of 3.85 and green practice of 3.39, while the scale of importance for lean is 4.41 and for green is 4.5. This indicates that the achievement index of lean and green practices are in the value of 3.62 which means that SMEs cocoa bean to bar Indonesia has not fully implemented the practices of lean and green.Keywords : practice lean, practice green, SMEs, chocolate industry, bean to bar, LG Index
REKAYASA PRODUKSI INDIKATOR OKSIGEN SEBAGAI PENDETEKSI KEBOCORAN KEMASAN Fitri Muslimah, Endang Warsiki dan Ika Amalia Kartika
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Handling improper packaging can lead to decrease the quality of product. This can be caused by a leakage in the packaging so that the gas and water enter the packaging.Efforts are made to inform early of the leaking by attaching the package with indicator which called leakage indicator. The aims of this research were to formulate, characterize and examine the performance of leakage indicator. The factors investigated were the effect of the amount of Ca added (1-8 g) in the formula, the mole ratio of glucose to methylene blue (0.8:1-4.8:1) and the concentration of methylene blue (1-2%)on duration of glucose to reduct methylene blue, sensitivity time, water content, irreversible property and performance of leakage indicator.The results showed thatthe best formula of indicator were7 and 8 g of Ca , 0.8:1-2.8:1 of mole ratio of glucose to methylene blue and 2% of concentration of methylene blue. The analysis ofvariance showedthat the amount of Ca and the mole ratio of glucose to methylene blue affected the time of reduction and water content while the sensitivity time was only influenced by the mole ratio of glucose to methylene blue.The best leakage indicator was obtained from the amount of Ca of 8 g and the mole ratio of glucose to methylene blue of 1.8:1. The leakage indicator had irreversible property with reduction time of 72 min, sensitivity time of 31 s and water content of 10.85%. The response of oxygen indicator showedthat the colour changedfrom white to purple.Keywords: leakage detector,methylene blue, oxygen indicator
KARAKTERISTIK KIMIA ROTI TEPUNG BERAS DENGAN TAMBAHAN ENZIM TRANSGLUTAMINASE Ani Nuraisyah, Sapta Raharja, dan Faqih Udin
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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The effect of crosslinking by transglutaminase in rice flour was done to improve the characteristics of rice bread. The aims of this research was to obtain the optimum treatment of the combination of enzyme concentration and the substrate protein concentration of glutamine in gluten and lysine in skim milk so that the bread that is expected to produce a product that has the characteristics of a good and accepted by society. Theresponsse surface methodology (RSM) with central composite design (CCD) was used to obtain mathematical model in order to define correlation to any effected variables. Chemical characteristics have been observed from rice bread products. Based on the analysis of the two factor variables (concentration of transglutaminase enzyme and protein concentration) and four responsse parameters, namely moisture content, ash content, fat content, and protein content. The optimum solution suggested by Design expert 7.0.0 program for chemical characteristic responsse was 45% protein concentration and 4 U/g enzyme concentration with a desirability value of 0.518. Validation test of chemical characteristics of the rice bread are moisture content of 37.56%, ash content 1.75%, fat content 0.40%, and protein content 12.63%. Rice bread produced in the research has fulfilled the quality requirements for bread based on SNI No. 01-3840-1995 namely maximum moisture content of 40% (b/b) and maximum ash content of 1% (b/b).Keywords: gluten, RSM, skim milk, rice flour, transglutaminase enzyme
OPTIMASI SUHU DAN LAMA FERMENTASI TEPUNG KACANG NAGARA (Vigna Unguiculata ssp. Cylindrica) MENGGUNAKAN Lactobacillus plantarum DENGAN RESPONSE SURFACE METHODOLOGY (RSM) Susi, Lya Agustina, Condro Wibowo, Alia Rahmi Umar Dani Anshory
Jurnal Teknologi Industri Pertanian Vol. 28 No. 3 (2018): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Nagara bean (Vigna Unguiculata ssp. Cylindrica)is local food ingredients that has the potential to be developed for food diversification because it predominantly contains carbohydrates (50-60%) and protein (20-25%). Previous research showed that fermentation of nagara bean with Lactobacillus plantarum at room temperature can improve the characteristic of nagara bean flour.The research was aimed to optimize the temperature and fermentation duration of nagara bean byL. plantarum for modification of nagara bean flour using the Response Surface Methodology (RSM) method. Fermentation using L. plantarum bacteria as much as 1% (v /v) on nagara bean grits using a ratio of nagara bean and soaking water = 1: 4.The research factor used was periods and soaking temperature with each center point 48 hours and 37 °C respectively. The result of research showed that the optimumtemperature and fermentation durationswere 39.140C and 49.71 hours with the result in water absorption index (IPA) of 2.03, swelling power of 5.13 g/g and protein content of 25.60% while factor (treatment) temperature and fermentation duration did not give significant effect to density, insoluble solid, moisture content, ash content, fat content and carbohydrate content.Keywords: Nagara bean, fermentation, Lactobacillus plantarum, Response Surface Methodology

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