cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Mirwan Ushada
Contact Email
mirwan_ushada@ugm.ac.id
Phone
+6285717926852
Journal Mail Official
agroindustrial-journal.tp@ugm.ac.id
Editorial Address
Departemen Teknologi Industri Pertanian Fakultas Teknologi Pertanian UGM Jl. Flora Bulaksumur No.1, Kocoran, Caturtunggal, Depok, Sleman Daerah Istimewa Yogyakarta 55281
Location
Kab. sleman,
Daerah istimewa yogyakarta
INDONESIA
Agroindustrial Journal
Published by Universitas Gadjah Mada
ISSN : 22526137     EISSN : 23023848     DOI : https://doi.org/10.22146/aij.v8i1
Core Subject : Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences
The journal publishes original research paper and review paper based on topics coverage but not limited to: 1. Industrial systems and management 2. Bio-industry 3. Production systems 4. Quality analysis and standardization 5. Systems analysis and industrial simulation 6. Product engineering and waste management Papers may report the results of laboratory experiments, theoretical analyses, design-development-innovations related to product/services/technology/system, processes or processing methods, machines/equipment, experimental, laboratory and analytical instrumentation.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 76 Documents
 4   5   6   7   8 
Implementation of Life Cycle Assessment on Tempeh Production at “Tempe Ibu Sujati”, Yogyakarta Wahyu Supartono; Alfio Fiwa S; Indah Sinthia D; Kartika Saptari P; Muhammad Farhan S; Muhammad Rizky R
Agroindustrial Journal Vol 7, No 2 (2020)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (360.443 KB) | DOI: 10.22146/aij.v7i2.64650

Abstract

Tempeh is one of Indonesian traditional food that have been favored by the locals for centuries. Tempeh has a life cycle from the supply of raw materials, production processes, packaging and transportation that have a potential impact on the environment. In this study Life Cycle Assessment (LCA) is used as a tool to evaluate the environmental impact on Global Warming Potential (GMP). The LCA study will be conducted in tempeh industry “Ibu Sujati” located at Pandean Street, Umbulharjo, Yogyakarta. The LCA study will be focused on the energy consumption in production process, including the raw material transportation . The result showed the boiling process which part of production process has the largest GWP value that equals to 0.488388 kg CO2-eq which contributes 78.79% of the total GWP in the system boundaries.
The Analysis of Lean Manufacturing in Waste Reduction During Rosin Ester Production at PT XYZ Naufal Dhiya Hibatullah; Adi Djoko Guritno; Arita Dewi Nugrahini
Agroindustrial Journal Vol 8, No 1 (2021)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1363.786 KB) | DOI: 10.22146/aij.v8i1.73540

Abstract

Waste are commonly generated during the utilization of raw materials. Therefore, they are become important to consider lean manufacturing to achieve the overall business objectives. PT XYZ is a major company in processing pine resin and its derivatives, including gum rosin, turpentine and rosin ester, mainly used as featured commodities. During production, a certain amount of unwanted materials in the form of defect and in the form of work-in-process (WIP) that caused waiting wastes are obtained, particularly at the rosin ester floor. This study aims to identify the waste types and their dominant factors that caused waste occurred in PT XYZ, as well as recommend improvement strategies in boosting production efficiency. Based on the identification results, two dominant wastes occurred in the form of defects and waiting. The defect and scrap portions were prevalent in gum rosin drops, flakes, brushed dust and products that did not fulfill color and size specifications at 63.72 kg/shift that equal to 2,08% scrap rate per shift. Meanwhile, waiting waste refers to work-in-process (WIP) on Oleo Pine Resin (OPR) storage and delay interval for a complete sampling process. The WIP circumstance was also observed at the packaging workstation. Furthermore, repairing tank leaks, allocating special workers to flaking workstations, extending workers’ supervision, combining flake cooling and transportation processes, procuring cooling conveyors and increasing the quantity of esterification reactors were recommendations for optimum production. These proposed activities have the capacity to enhance the process cycle efficiency (PCE) value from 4.65 to 6.34%.
Utilization of Cotton Waste from PT Sri Rejeki Isman Tbk. Spinning Division as Basic Material for White Oyster Mushroom (Pleurotus ostreatus) Planting Media Tasya Sienita; Makhmudun Ainuri; Moh. Wahyudin
Agroindustrial Journal Vol 8, No 1 (2021)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1191.124 KB) | DOI: 10.22146/aij.v8i1.73542

Abstract

There are five types of cotton waste produced by the Spinning Division of PT. Sri Rejeki Isman Tbk: dropping, flat strip recyclean, flat strip c, air waste, and fan open end, which has a smaller trash content. The research objective is to determine the potential utilization of cotton waste as the basic material for white oyster mushroom planting media, to determine effect of planting media formula on the growth of white oyster mushroom, and to determine the best formula for white oyster mushroom planting media. Utilization of cotton waste are examined by 5 formulas: control with 100% sengon wood powder + 200 gram bran + 10 gram lime (S0), 50% dropping + 50% sengon wood powder + 200 gram bran + 10 gram lime (S1a), 75% dropping + 25% sengon wood powder + 200 gram bran + 10 gram lime (S1b), 50% fan open end + 50% sengon wood powder + 200 gram bran + 10 gram lime (S2a) and 75% fan open end + 25% sengon wood powder + 200 gram bran + 10 gram lime (S2b). This study uses a 5x3 Completely Randomized Design (CRD 5x3) and is then analyzed using the One Way Anova test and the Least Significant Difference (LSD) test. The best formula was chosen for planting media based on the highest score in Zero-One Integer Programming. Parameters observed on the planting media are changes in the content of cellulose and lignin, while on the fungal growth is the form of mycelium fulfillment time; the number of fruit bodies; hood width; wet weight, and stem length. This study indicates that cotton waste can be used as a base material for white oyster mushroom planting media, where the best formula is S2b. During fungal growth, in the planting media with formula S2b, cellulose degradation occurs from 66.7% to 60.8%, and lignin degradation occurs from 10.5% to 6.6%. In addition to the media, formula S2b produces mushrooms with growth characteristics including mycelium fulfillment time of 28.33±1.53 days, the number of fruit bodies 17.67±8.96, hood width 5.76±0.87 cm, wet weight 143.33±26.27 grams, and stalk length 4.52±0.55 cm.
The Impact of Consumer Behavior and Marketing Mix on the Decision to Buy Coffee at Coffee Shops in the Sleman Region During the Covid-19 Pandemic Alif Madya Bagas Wicaksana; Suharno Suharno; Wahyu Supartono
Agroindustrial Journal Vol 8, No 1 (2021)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1518.714 KB) | DOI: 10.22146/aij.v8i1.73543

Abstract

Coffee consumption in Indonesia has increased significantly with the increase in coffee shops. According to data obtained from the data books in 2020, coffee consumption has increased by nearly 400,000 tons. The increasing number of coffee shops in Indonesia, particularly the Sleman Regency is due to the pandemic and changes in consumer behavior. Therefore, the purpose of this research was to determine the impact of consumer behavior on the purchasing decisions at Coffee Shops based on the personal, social, psychological, and cultural factors as well as the marketing mix and its improvement during the pandemic. In this research, 10 local coffee shops in the Sleman regency were used and consumers between the ages of 17 and 27 years who had purchased coffee drink products and made transactions in the past six months were selected. The respondents comprised 157 people, and the analysis was carried out using two methods: Partial Least Square Structural Equation Modelling (PLS-SEM) and Importance Performance Analysis (IPA). PLS-SEM was used to analyze the relationship between consumer behavior factors and purchasing decisions while the IPA method was used to analyze the most effective marketing mix during the pandemic. According to the result, the factors that influence the decision to purchase coffee are the psychological factors and marketing mix while personal, cultural, and social factors had no significant effect on the coffee purchasing decisions during the pandemic. Consequently, the marketing mix that needs to be focused on is price adjustment on the drink purchased.
Planning Occupational Safety and Health Management System (OSHMS) Based on The Covid-19 Pandemic Guidance at So Good Food Dairy Company Ali Al Farisi; Mirwan Ushada; Moh. Wahyudin
Agroindustrial Journal Vol 8, No 1 (2021)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1140.494 KB) | DOI: 10.22146/aij.v8i1.73544

Abstract

Companies need an Occupational Safety and Health (OSH) culture based on a new life guidance during the Covid-19 pandemic. The application of OSH at So Good Food Dairy Company is moderate, though there are no control measures to minimize this risk. This study further aimed to analyze the application of OSH in the workplace and determine the implementation of the OSH Management System (OSHMS). Furthermore, it focused on identifying the probability of accidents at each workstation and proposed risk mitigation plans and anticipatory steps. Questionnaires were then administered to collect primary data from 62 respondents at the So Good Food Dairy Company’s processing, filling, packing, and storage workstations. Similarly, secondary data were obtained from documented information about the company’s OSH. All the respondents provided valid answers with a Cronbach alpha value of 0.9671, considered very reliable. Moreover, the questionnaire responses showed that So Good Food Dairy Company was rated highly by workers. Failure Mode and Effects Analysis (FMEA) was used to identify the factors causing work accidents and Risk Priority Number (RPN), while recommendations for improvement were made based on the Hazard Identification Risk Assessment & Risk Control (HIRARC) principles. A total of 12 probability accidents were observed in processing, four in filling and packing, and six in storage. Therefore, this study proposes an OSH design that includes an OSHMS planning based on clauses ISO 45001:2018 and ISO/PAS 45005:2020. Additionally, seven OSH programs and a risk mitigation road map using the Pareto Chart principle to set priorities were recommended.
Effects of Ethylene Degreening on Peel Color, Physical Quality, and Chemical Content of Ambon Kuning (Musa acuminata Colla) Ardhianata Triasmoko; Anggoro Cahyo Sukartiko; Nafis Khuriyati
Agroindustrial Journal Vol 8, No 1 (2021)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1326.252 KB) | DOI: 10.22146/aij.v8i1.73545

Abstract

The natural ripening of ambon kuning, a typical banana widely consumed in Indonesia, tends to produce a non-uniform yellowish peel color of the fruits. Some degreening techniques using calcium carbide or ethepon, although improving the peel color appearance, may pose a safety risk compared to ethylene degreening, a technique using ethylene gas, a gas naturally produced by the fruit. This study aimed to determine the effect of ethylene degreening on changes in peel color, physical quality, and chemical content of ambon kuning and determine the combination of treatment that produces the best results. Taguchi design, with two levels for each of the three treatment factors (ethylene gas concentrations of 185.2 and 277.8 ppm, storage temperatures of 16±1 and 29±1 °C, and gas exposure time of 48 and 72 hours) was applied to banana samples stored in a hermetic bag in a temperature-controlled container. Grey Relational Analysis (GRA) was applied to get the best results considering multiple performance measures: peel color (measured as lightness L*-, green -a*-, and yellow b*-values), hardness of peel and pulp, total dissolved solids, total chlorophyll, and total carotenoids contents. The best results were obtained when degreening was carried out with a gas concentration of 185.2 ppm at a storage temperature of 16±1 °C for 48 hours.
Determining Marketing Channel Preference: A Case Study of Chocolate Drink’s Consumer Preferences Moh Wahyudin; Firda Safira Yulianti; Wagiman Wagiman
Agroindustrial Journal Vol 8, No 2 (2021)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v8i2.76722

Abstract

Nowadays, e-commerce has become increasingly common among businesses. However, there is still a lack of determining marketing channel preferences between offline and online. Therefore, the company needs to consider the various factors that consumers consider when choosing a particular marketing channel. This study aims to find the marketing channels that consumers consider the most in buying instant chocolate drinks. The research was conducted in Indonesia and used the Analytic Hierarchy Process method to assess and determine the order of priority. The most preferred marketing channel by consumers to get instant chocolate drinks is the modern store. Then followed by the e-marketplace channel and social media channel.
Development of Biodegradable Straw using Combination of Unused Rice and Rice Bran Herliana Valentia Putri; Mohammad Affan Fajar Fallah
Agroindustrial Journal Vol 8, No 2 (2021)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v8i2.76725

Abstract

Plastics waste has been recently recognized as one of the most critical environmental issues. The most plastic is not recycleable and it takes 300-500 years to degraded perfectly. Plastics straw also contribute these negative impacts, so develop the biodegradable straw can be one of the solution. Natural ingredients that contain carbohydrates can be used as biodegradable straw materials are unused rice and rice bran, with glycerin from used cooking oil. This study aims to find out the effects of composition of unused rice flour and rice bran flour respectively on parameters. The parameters are the tensile strength, elongation, water uptake, and the biodegradation, then compare to the control. Statistical test were used to check, analysis, and compare between the data. The results show that combination variations in raw material flour had a significantly effect (p<0.05) on tensile strength, elongation, and biodegradation, but had not significantly effect (p≥0.05) on water uptake. Results obtained from the study of biodegradable straws for tensile strength ranges from 0.21-6.19 MPa, elongation range from 0.43-1.71%, water uptake 100%, and degraded 100%. Sample with a combination of 3 g unused rice flour : 0.5 g rice bran flour, has the highest tensile strength and elongation value and degraded within 4 days. However, the sample can not be used as an alternative to plastic straw because it does not have similar characteristics.
Prioritized Attributes on Black Rice Product Development: Kano Model Application Shafira Wuryandani
Agroindustrial Journal Vol 8, No 2 (2021)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v8i2.76727

Abstract

Black rice is a functional food that contributes to its increasing of popular for consumption and the increasing consumer awareness of health. However, the quality of black rice products still needs to be improved to meet consumer needs. This research was conducted to determine how black rice consumers voice the attributes of black rice products circulating in the market and what priorities need to be made to develop black rice products. The research data was collected through a survey of 50 black rice consumers. The survey was conducted using a questionnaire prepared according to the Kano Model. Data analysis was carried out using the Kano Model, which was developed with the preparation of the House of Quality to determine the priorities that need to be carried out in developing black rice. The results show that the attributes of black rice are divided into two categories: attractive and indifferent. Attributes included in the attractive category are organic black rice, vacuum packaging, nutritional values , and cooking methods on the packaging. Other attributes fall into the indifferent category. Product development priorities focus on attributes that are in the attractive category. The priority for developing black rice products is planting with organic and certified methods, vacuum packaging, new packaging designs that include nutritional values , and cooking methods.
Nutritional Content in Snack Food: Consumer Perceptions and Behaviors Rosa Amalia; Dyah Ismoyowati; Guntarti Tatik Mulyati
Agroindustrial Journal Vol 8, No 2 (2021)
Publisher : APTA and DTIP FTP UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/aij.v8i2.76731

Abstract

People's lifestyles encouraged them to devour the main dish in a short amount of time. It demonstrated the value of snack foods as a source of supplementary energy. To present an example of marketing agro-industry in some healthy snack foods for college student, it was necessary to understand consumer behaviors regarding sugar intake in snacking. The marketers need to understand the customer perceptions and behaviors towards nutritional content in snack foods to create healthy snack food. The aims of this study were: 1) to analyze the consumer perceptions and behaviors of nutritional content in snack food products; 2) to identify dominant factors which affect the consumption of snack food products. The study was conducted on 200 respondents of college students. Snack foods were commonly consumed by college students, who were classified as adolescents, in between substantial meals. Descriptive statistics and Principal Component Analysis (PCA) were performed. Consumer impressions on a preliminary assessment of the nutrition label, which includes sugar components, were determined using descriptive statistics. Furthermore, PCA was performed to identify the main consumer characteristics that affect snacking, allowing the impact of sugar content on snack food consumption. The results indicated that the consumers were concerned enough about eating nutritious meals. Consumers, on the other hand, rarely read nutrition labels. The "benefit" and "wants" factors were the most important elements affecting consumer snack food intake. The nutritious composition of snack foods, on the other hand, did not affect snack food consumption. The consumers were unconcerned about the sugar content in snack food.

Page 6 of 8 | Total Record : 76

 4   5   6   7   8 

Filter by Year

2012 2023


Reset
Filter By Issues
All Issue Vol 10, No 1 (2023) Vol 9, No 2 (2022) Vol 9, No 1 (2022) Vol 8, No 1 (2021) Vol 8, No 2 (2021) Vol 7, No 2 (2020) Vol 7, No 1 (2020) Vol 6, No 2 (2019) Vol 6, No 1 (2019) Vol 4, No 1 (2017) Vol 3, No 2 (2014) Vol 3, No 1 (2014) Vol 2, No 1 (2013) Vol 1, No 1 (2012) More Issue