Journal of Agroindustrial Technology最新文献_第5页

Analysis of Shallot (Allium Ascalonicum L) Availability Fluctuation in the Yogyakarta Special Region 日惹特区大葱(Allium Ascalonicum L)可用性波动分析

Journal of Agroindustrial Technology Pub Date : 2020-06-17 DOI: 10.22146/aij.v6i2.56952

P. Saroyo, Savitri Mareta

{"title":"Analysis of Shallot (Allium Ascalonicum L) Availability Fluctuation in the Yogyakarta Special Region","authors":"P. Saroyo, Savitri Mareta","doi":"10.22146/aij.v6i2.56952","DOIUrl":"https://doi.org/10.22146/aij.v6i2.56952","url":null,"abstract":"Shallot is one of the food commodities that determine or influence the political policy inIndonesia. Shallot (Allium Ascalonicum L) is a horticultural commodity, the price of which oftenexperiences significant fluctuations in Yogyakarta Special Region. Shallot prices can increase ordecrease significantly in monthly or even weekly periode due to fluctuation of its availability. Theobjective of this research was to analyze the fluctuation of shallot availability in the specialregion of Yogyakarta. It was conducted through field survey and by collecting secondary data onshallot commodity in Special Region of Yogyakarta in 2017. To support data about shallotdeterioration rate during storing period, the research on how to store shallot was conducted in awarehouse owned by farmer group “Ngudi Makmur” in Samiran, Parangtritis Village, KretekDistrict, Bantul Regency. The results showed that the fluctuation of shallot availability inYogyakarta Special Region was caused by the decrease of shallot production in the mainproduction center of Bantul district which contributed about 70% from local production, thefluctuation of supply from the surrounding area that had the planting season and harvest seasonssimilar to those in Yogyakarta Special Region, the deterioration rate that was still high duringstoring period and the lack of significant role of BULOG in controlling the availability of shallotdue to limitations of its storage technology","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74223920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Measurement of Social Impact of Community Empowerment Program Based Processed Product Using SBMC Maters (Study Case: Manggo Puree Fruits Up Social Business) 基于SBMC物质的社区赋权项目加工产品社会影响测量(研究案例:芒果果泥社会企业)

Journal of Agroindustrial Technology Pub Date : 2020-06-17 DOI: 10.22146/aij.v6i2.56954

D. Purnomo, A. Bunyamin, Asri Iswa Nurbaiti, M. Nawawi, Diana Sari, W. Gunawan

{"title":"Measurement of Social Impact of Community Empowerment Program Based Processed Product Using SBMC Maters (Study Case: Manggo Puree Fruits Up Social Business)","authors":"D. Purnomo, A. Bunyamin, Asri Iswa Nurbaiti, M. Nawawi, Diana Sari, W. Gunawan","doi":"10.22146/aij.v6i2.56954","DOIUrl":"https://doi.org/10.22146/aij.v6i2.56954","url":null,"abstract":"Fruits Up designed as Agro-Industrial businesses with social business platform. Furthermore, this business is designed to provide a broad impact by connecting value chain and benefits from the village to the city. In its efforts, there are many key partners involved in the business model. Reinforcement of key partners is very important to keep the business sustainable. This research aims to find out the social impact brought by the business. The method used is descriptive with interviews in depth. To illustrate the social impacts of Fruits up Business used Social Business Model Canvas (SBMC). This research also produced a map that describe the distribution of impacts in qualitative and quantitative results from observations that done for 2 years. SBMC ripeness level measured through social impact measurement tools that designed specifically through Forum Group Discussion with stakeholders. Based on the analysis of the Social Business Model Canvas, Fruits Up successfully deliver measurable impacts to the community. Although financially fruits Up still needs to be much improved.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"101 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78012360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of Type and Concentration of Acids on Hydrolisis Starch of “Taro Tuber” Into Sugar Liquid 酸的种类和浓度对“芋头”淀粉水解成糖液的影响

Journal of Agroindustrial Technology Pub Date : 2020-06-17 DOI: 10.22146/aij.v6i2.56956

A. Hartiati, I. A. M. Tuningrat

引用次数: 0

The Effect of Perceived Quality, Price, and Product Safety on Loyalty Consumer XYZ Products 感知质量、价格和产品安全对消费者XYZ产品忠诚度的影响

Journal of Agroindustrial Technology Pub Date : 2020-06-17 DOI: 10.22146/aij.v6i2.56958

Kharisma Husna Wirasti, M. Maksum, M. P. Kurniawan, A. Sukartiko

{"title":"The Effect of Perceived Quality, Price, and Product Safety on Loyalty Consumer XYZ Products","authors":"Kharisma Husna Wirasti, M. Maksum, M. P. Kurniawan, A. Sukartiko","doi":"10.22146/aij.v6i2.56958","DOIUrl":"https://doi.org/10.22146/aij.v6i2.56958","url":null,"abstract":"Herbal skincare products are becoming more popular nowadays as consumers’ concern regarding the negative side effects of synthetic ingredients are rising as well. XYZ is a newcomer herbal skincare brand from Indonesia and currently has not become one of the 10 famous cosmetic brands in Indonesia. This research was conducted to determine the description of consumer perceptions regarding the quality, price and safety of XYZ products and its influence on consumer loyalty. Questionnaires are distributed online by using google forms to make it easier to cover a wide area. Data collection is done by nonprobability sampling method using purposive and snowball sampling. There were 400 respondents obtained with the criteria of women who have bought and used XYZ products in Indonesia. This research used quantitative, qualitative and descriptive analysis methods. The obtained data was then analyzed by using multiple linear regression method with the help of SPSS software. Based on the conducted research, the results showed the average consumer agrees that XYZ has good product quality, affordable prices and safe to use. Perceived quality, price and safety have a significant effect on the XYZ consumer loyalty products, both partially and simultaneously. Quality perception has the strongest influence whereas, safety perception has the weakest influence on the consumer loyalty.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87075070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Financial Report Format Development Base on Financial Accounting Standard of Indonesia for Snake Fruit (Salaccazalacca (Gaert.) Voss.) Supply Chain 基于印尼财务会计准则的蛇果(Salaccazalacca)财务报告格式发展沃斯)。供应链

Journal of Agroindustrial Technology Pub Date : 2020-06-17 DOI: 10.22146/aij.v6i2.56953

Mutiara Nanda Harizca, A. D. Guritno, A. P. Pamungkas

引用次数: 0

Synergy of Lean and Green for Improving Small-Scale Agroindustry Performance 精益与绿色协同提高小农产业绩效

Journal of Agroindustrial Technology Pub Date : 2020-06-17 DOI: 10.22146/aij.v6i2.56959

M. Kurniasari, N. Khuriyati, W. Wagiman

引用次数: 0

PENGGUNAAN METODE RESPON EMOSI DALAM UJI PENERIMAAN KONSUMEN TERHADAP PRODUK HASIL PERIKANAN 在对渔业产品产品的消费者接受测试中使用情绪反应方法

Journal of Agroindustrial Technology Pub Date : 2020-05-31 DOI: 10.21111/atj.v4i1.4080

Tian Nur Ma’rifat

引用次数: 0

UJI ORGANOLEPTIK PADA FRUIT LEATHER BUAH NANAS SUBGRADE DENGAN SUHU PENGERINGAN YANG BERBEDA 菠萝果皮有机试验与不同干燥温度

Journal of Agroindustrial Technology Pub Date : 2020-05-31 DOI: 10.21111/atj.v4i1.4322

Bagas Aji Ghoni Ramadiansyah, Wendianing Putri Luketsi, Maya Sari

{"title":"UJI ORGANOLEPTIK PADA FRUIT LEATHER BUAH NANAS SUBGRADE DENGAN SUHU PENGERINGAN YANG BERBEDA","authors":"Bagas Aji Ghoni Ramadiansyah, Wendianing Putri Luketsi, Maya Sari","doi":"10.21111/atj.v4i1.4322","DOIUrl":"https://doi.org/10.21111/atj.v4i1.4322","url":null,"abstract":"Fruits are agricultural commodities that have high economic value. Pineapple is one of Indonesia's superior tropical fruit. Pineapple can be processed into various products such as juice, sweets, and fruit leather. Fruit leather is a kind of dried candy that can be used as a form of commercial processing on an industrial scale, shaped like a thin sheet of paper with a thickness of 2mm - 3mm. Fruit leather is made from fruit flesh that has been crushed and dried. The purpose of this study was to determine the organoleptic test of 3 differences in drying temperature (60oC, 70oC, 80oC) which included the aroma, taste, texture and color of the subgrade pineapple fruit leather. This study uses a completely randomized design (CRD) method. Data analysis was performed using the one-way Analysis of Variant or (ANOVA) method of analysis with Duncan's further tests. Subgrade pineapple leather with different drying temperature treatment that is 60oC, 70oC, 80oC produces different fruit leather. The final result on fruit leather with a drying temperature of 60oC looks smooth and not too dry. As for the temperature of 70oC the surface texture looks a bit rough but still good. The temperature of 80oC has a rough texture and feels dry. The highest yield was found at the treatment temperature of 60 ° C with a final value of 99.2% of the material, and the lowest value was found at the treatment temperature of 80 ° C with the final value of the material 98.2%. Based on the results of this study, the best treatment was obtained at a temperature of 60oC subgrade pineapple puree. The temperature of 60 ° C in the organoleptic test is characteristic of light brown color and is preferred, the texture is chewy and somewhat preferred, the aroma and taste are preferred, and are the products most favored by panelists.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73773445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA INDUSTRI ROTI

Journal of Agroindustrial Technology Pub Date : 2020-05-31 DOI: 10.21111/atj.v4i1.4293

Sena Fadjar Rochman, A. Nurmaydha, Gusti Randy Pratama

{"title":"PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA INDUSTRI ROTI","authors":"Sena Fadjar Rochman, A. Nurmaydha, Gusti Randy Pratama","doi":"10.21111/atj.v4i1.4293","DOIUrl":"https://doi.org/10.21111/atj.v4i1.4293","url":null,"abstract":"Hazard Analysis and Critical Control Point (HACCP) is a system that identifies hazards to materials, processes, products and prevention ways by controlling the hazard. The D'rent Bakery & Cake was moving in the field of MSME, therefor must be a system that can guarantee and support food safety and quality assurance in the food industry, especially in MSME, namely by implementing the HACCP system. The purpose of this research is to identify the hazards and potential that may arise at every stage of the bread production process in D'rent Bakery & Cake in accordance of the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process Bread at D'rent Bakery & Cake. This research was conducted at MSME the D'rent Bakery & Cake Ponorogo. Data collection i.e. primary data was obtained by observation and interviews. The data analysis technique was dane by using 7 HACCP principles and 12 steps in the implementation of HACCP. This research identifies results in the process of making banana bread from raw materials to become products have same dangers reviewed, including the physical, chemical and biological. In the stage of the production process of banana bread there are 3 processes which are CPP namely the process of mixing bread dough there is a chemical hazard caused by materials contaminated with rust, the process of receiving eggs there is a biological hazard in the form of Salmonella bacteria and the cooling process there is a physical hazard in the form of dust and dirt. The advice from the researchers, were the implementation of HACCP in MSME the D'rent Bakery & Cake can help in fulfilling the quality requirements, increase the consumer confidence and give the vigilance of occurrence of contamination, therefore, they should be carried out internall audit and documented to fulfill the requirements of implementation of HACCP by related management.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"82 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84375252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

STRATEGI PENGEMBANGAN KEMITRAAN AGROINDUSTRI NILAM DI KABUPATEN KONAWE SELATAN MENGGUNAKAN METODE ANALISIS SWOT DAN AHP 南科纳威区农工工业发展伙伴关系战略采用了SWOT和AHP分析方法

Journal of Agroindustrial Technology Pub Date : 2020-04-15 DOI: 10.24961/J.TEK.IND.PERT.2020.30.1.53

Dzulkarnain, Imam Santoso, Siti Asmaul Mustaniroh

{"title":"STRATEGI PENGEMBANGAN KEMITRAAN AGROINDUSTRI NILAM DI KABUPATEN KONAWE SELATAN MENGGUNAKAN METODE ANALISIS SWOT DAN AHP","authors":"Dzulkarnain, Imam Santoso, Siti Asmaul Mustaniroh","doi":"10.24961/J.TEK.IND.PERT.2020.30.1.53","DOIUrl":"https://doi.org/10.24961/J.TEK.IND.PERT.2020.30.1.53","url":null,"abstract":"Patchouli oil is one of the export commodities of essential oil which has high economic value. This shows the need to develop patchouli oil cultivation and processing at the farm level, especially in South Konawe Regency. The purpose of this study was to obtain an agro-industry strategy in terms of partnerships both in the production and marketing aspects. The stages of this research began from the field study by interviewing patchouli oil agro-industry actors in South Konawe. The analytical method used was a combination of SWOT (Strengths, Weaknesses, Opportunities, Threats) and Analytical Hierarchy Process (AHP) techniques to get strategic priorities. The results of this study found that the patchouli agro-industry partnership system applied today consists of two patterns including the plasma core pattern for the production aspect and the general trade pattern for the marketing aspect. Furthermore, the alternative strategy that has the highest priority was to increase wider market access by establishing partnerships with a score of 0.369, the second priority was to conduct training in human resource development in collaboration with related agencies with a score of 0.250. The third priority was to strengthen capital by utilizing business networks and the internet to overcome the price game with a score of 0.206, and the last priority was to expand partnerships (parthnership) of patchouli farmers and entrepreneurs in increasing production. \u0000Keywords: patchouli oil, partnership, development strategy, SWOT, AHP","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"72 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73525327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3