Journal of Agroindustrial Technology最新文献

{"title":"The Comparation Study of Pasteurized \"Fruits Up\" Products Using TPC (Total Plate Count) Method","authors":"Bunyamin Anas, S. Natasha, P. Dwi, Nawawi Marlis","doi":"10.22146/aij.v6i1.53955","DOIUrl":"https://doi.org/10.22146/aij.v6i1.53955","url":null,"abstract":"Fruits Up is one of the small and medium sized enterprises (SMEs) which is engaged in developing puree mango beverage. To satisfy the consumer, Fruits Up decided not to use chemical preservatives as a solution to be a healthy drink with longer shelf life time product. The purpose of this research is to conduct pasteurization process on Fruits Up product as solution of increasing product shelf life time without the use of chemical preservatives. Comparison of existing products will be analyzed using microbiological quantitative analysis with Total Plate Count (TPC) method and presented in the form of Standard Plate Count (SPC). The sampling method was using a Completely Randomized Factorial Design with difference room temperature and storage time (1 day, 3 day and 5 day). According to the result, the least amount of bacteriology is present in the pasteurized Fruits Up product with H1 storage of refrigerator temperature (10°C) and the highest amount is found on Fruits Up products that have not been pasteurized with H5 storage of room temperature (26°C). Based on the results, a significant decrease in TPC occurs during the pasteurization process so that the pasteurization process is highly recommended to be performed permanently","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76417908","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}

{"title":"Shelf Life Determination of Pegagan (Centella asiatica) Chips Using Accelerated Shelf-Life Testing (ASLT) Method","authors":"Wijanarti Sri, Ambarwati Galih, S. Iman","doi":"10.22146/aij.v6i1.53957","DOIUrl":"https://doi.org/10.22146/aij.v6i1.53957","url":null,"abstract":"Pegagan (Centella asiatica) is a wild plant with various kinds of efficacies for health and usually as herbal or traditional medicine. Pegagan has been processed into various new products including chips. Pegagan Chips are hygroscopic product that easy to absorb water from the environment. The objective of this study was to determine the shelf life of Pegagan Chips packed in different type of packaging materials. The shelf life of Pegagan Chips was determined using Accelerated Shelf-Life Testing (ASLT) method with a critical moisture content approach. Two different types of packaging used were polyethylene (PE) plastic and standing pouch aluminum foil. The samples were stored at 28°C and RH 75%. The results showed that the shelf life of Pegagan Chips with PE plastic and aluminum foil standing pouch were 83 and 139 days, respectively. Aluminum foil standing pouch possessed lower packaging permeability which was 0.0603 g/m2.day.mmHg compared to PE plastic.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89617229","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}

{"title":"Redesign of Squared-Profile Wood Sanding Machine for Work-Position and Productivity Improvement (Case study on Abu Production Handycraft, Pleret, Bantul, Yogyakarta)","authors":"Kristanto Agung, Saputra Agung","doi":"10.22146/aij.v6i1.53956","DOIUrl":"https://doi.org/10.22146/aij.v6i1.53956","url":null,"abstract":"Abu Production Handycraft was a small and medium enterprise (SME) that produced various types of handicraft products, such as tissue boxes, lamp cups, ashtrays, fruit baskets, flowerpots, flower vases, plaques, trays, souvenirs, and other types of wooden craft product. One of production processes was sanding process which was performed by the operator while in sitting position on a small bench for long time. It caused the worker worked with the back in bent position, head bowed, elbows and both legs include knees folded. Standardised Nordic Questionnaires (SNQ) revealed that the worker suffered from pain in the neck, shoulder, elbow, wrist, back, buttock, and knee. So, it could effect on the work productivity. The objective of this research was to redesign of squared-profile wood sanding machine for Work-position and Productivity Improvement. The concept of ergonomics was applied for work facilities designing. The discomfort perceived, standard time, and work productivity would be measured for comparing between pre and post redesigning conditions on this research. The anthropometric data was taken as reference for the dimension of sanding machine design which matched to the body dimension of the worker. SolidWorks software was used in this research for sanding machine designing. The result showed a decrease on the level of discomfort of 70% into 10%. Regarding to the standard time, the result showed 20.96 minutes/unit and 7.99 minutes/unit for initial and final condition, respectively. It indicated a decrease of 61.88% in term of standard time. Related to the standard output, it showed 3.00 units/minute for initial condition and 8.00 units/minute for final condition. It indicated that there was an increase of 166.67% in term of productivity when compared to the initial condition.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84840188","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}

{"title":"LC-MS Based Metabolite Profiling of Ethanolic Extracts from Curcuma domestica Val. varieties Turina-1","authors":"M. Sri, H. Bambang, Antara Semadi I Nyoman, Putra Kencana I Nengah","doi":"10.22146/aij.v6i1.53953","DOIUrl":"https://doi.org/10.22146/aij.v6i1.53953","url":null,"abstract":"It is important to know the metabolite compounds profile of Curcuma domestica Val. varieties Turina-1, as one of the superior varieties of turmeric, so that it can be utilized better. Therefore, the purpose of this research is to study the metabolite profile of ethanol extract of Curcuma domestica Val. Varieties Turina-1. The samples for this research were obtained from BPPT Bogor-Indonesia. These samples were extracted using ethanol (96 %) and then analyzed using UPLC-QToF-MS / MS System (Waters), mass spectrometry: XEVO-G2QTOF (Waters), in ESI positive resolution mode, using gradient method with mobile phase: water, formic acid and acetonitrile. The study found 13 metabolite compounds: Demethoxycurcumin-2 (48.23%), α- Turmerone (19.623%), Curcumin (18.550%), Bisdemethoxycurcumin-3 (9.064%), Curcumin-1, (1.706%), and compounds others with less than 1% (Kaempferol 3-O-glucosyl-rhamnosylgalactoside, Demethoxycurcumin, ar-Turmerone Bisdemethoxycurcumin, a-Terpinolene, LTyrosine and L-Alanine, L-serine). Based on this research, the main metabolite compound contained in the ethanol extract of Curcuma domestica Val. varieties Turina-1 that has the potential as antioxidants is the curcuminoids.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"48 5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87690416","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}

{"title":"Rice Distribution Pattern: A Study on Food Security in South Kalimantan","authors":"Akbar Rm Aries, W. Alan, R. Alia, Prabawa Sigit","doi":"10.22146/aij.v6i1.53952","DOIUrl":"https://doi.org/10.22146/aij.v6i1.53952","url":null,"abstract":"In recent years, South Kalimantan has experienced rice surplus and been appointed as one of the nation’s rice barns. However, the distribution pattern of rice produce in the province is not clearly described. The distribution pattern itself plays an important role in the context of rice availability and food security. The study is aimed at investigating the rice distribution pattern in South Kalimantan. The method used was supply-demand model with system dynamics approach. Price was the experimental variable. Initially, the stakeholder roles were investigated, followed by the development of causal loop diagram (CLD), stock and flow diagram (SFD), validation, verification, and finally simulations. South Kalimantan rice supply chain is generally operated by farmers, village middleman, larger collectors, rice millers, urban wholesalers (distributors), retail sellers, and consumers. The distribution pattern is influenced by the location of rice producing area, the location of large miller/collector/wholesaler area, rice variety, and consumer preferences.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"89 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75919285","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}

{"title":"Estimating the Benefit of Robusta Coffee Production in Semarang and Banjarnegara","authors":"T. Hasan, Supamoon Paputsara, Sembiring Br Noveliska, G. Adi","doi":"10.22146/aij.v6i1.53951","DOIUrl":"https://doi.org/10.22146/aij.v6i1.53951","url":null,"abstract":"Indonesia is one of the top world coffee producers with a production level reached 654,120 metric tons in 2017, dominated by Robusta. In that country, 96% of coffee plantation area is cultivated by small-scale farmers. Besides improving the welfare of farmers and allowing a soil erosion reduction, the cultivation of the coffee plant, especially those grown by small-scale farmers, requires a study on the economic aspects of its supply chain, which provides an estimation of the coffee production benefits. Therefore, the research aims to analyze the economic aspects of upstream activities in the coffee supply chain and present the scenario through the five years of profitability. To achieve the research aims, surveys and observations were carried out on small-scale coffee farmers in Banjarnegara, a district in Central Java Province with soil erosion in the past, and Semarang, a district in the same province with a high area of coffee plantation. Data collection was carried out on three parties, namely farmers, collectors, and traders, by focusing on the income share and market channel. Later, the scenario of coffee production which is constructed by the benefit value calculation of the representative of a farmer with a high level of productivity was presented in the paper. We conclude that the progress on the development of Robusta coffee production scenario, when integrated with crop production systems can significantly improve industry preparedness, benefit, and productivity. The scenario used cost and benefits values and simulated the growth of the coffee tree with crops (in Banjarnegara). The additional result of coffee supply chain formula’s showed that crop forecasting offers substantial benefits of coffee growers and industry through five years of increased profitability. Indonesia is one of the top world coffee producers with a production level reached 654,120 metric tons in 2017, dominated by Robusta. In that country, 96% of coffee plantation area is cultivated by small-scale farmers. Besides improving the welfare of farmers and allowing a soil erosion reduction, the cultivation of the coffee plant, especially those grown by small-scale farmers, requires a study on the economic aspects of its supply chain, which provides an estimation of the coffee production benefits. Therefore, the research aims to analyze the economic aspects of upstream activities in the coffee supply chain and present the scenario through the five years of profitability. To achieve the research aims, surveys and observations were carried out on small-scale coffee farmers in Banjarnegara, a district in Central Java Province with soil erosion in the past, and Semarang, a district in the same province with a high area of coffee plantation. Data collection was carried out on three parties, namely farmers, collectors, and traders, by focusing on the income share and market channel. Later, the scenario of coffee production which is constructed by the benefit value calculatio","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73653343","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}

{"title":"PENGARUH PENGETAHUAN HALAL, KESADARAN HALAL (HALAL AWARENESS) DAN LABEL HALAL TERHADAP KEPUTUSAN PEMBELIAN PRODUK JAMU MADURA","authors":"M. Munir, K. Hidayat, M. Fakhry, M. F. F. Mu’tamar","doi":"10.21111/atj.v3i2.3858","DOIUrl":"https://doi.org/10.21111/atj.v3i2.3858","url":null,"abstract":"Produk berbasis pertanian menjadi salah satu sektor yang terpengaruh akan adanya isu halal di masyarakat. Hal tersebut menjadi tantangan sekaligus peluang yang sangat besar untuk meningkatkan nilai tambah bagi pelaku usaha dalam memproduksi dan memasarkan produk halal. Pada tahun 2015, produk jamu menjadi bagian dari ketetapan produk yang harus bersertifikat halal yang ditetapkan oleh pemerintah. Jamu Madura merupakan produk khas yang menjadi kearifan lokal masyarakat Madura dan diwariskan turun-temurun. Jamu Madura tidak hanya dikenal di wilayah Jawa Timur, tetapi telah dikenal luas ke berbagai kota di Indonesia bahkan hingga pasar mancanegara. Penelitian ini dilakukan untuk mengetahui pengaruh pengetahuan halal, kesadaran halal (halal awareness) dan label halal terhadap keputusan pembelian produk Jamu Madura. Penelitian ini dilakukan terhadap 50 responden yang berasal dari empat kabupaten di Pulau Madura. Pengumpulan data menggunakan instrumen kuesioner dan selanjutnya dilakukan uji-t dan uji-F menggunakan software SPSS Statistics versi 25. Hasil uji-t menunjukkan bahwa pengetahuan halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura, kesadaran halal berpengaruh positif dan tidak signifikan terhadap keputusan pembelian produk Jamu Madura dan label halal berpengaruh positif dan signifikan terhadap keputusan pembelian produk Jamu Madura. Sedangkan hasil uji-F menunjukkan bahwa pengetahuan halal, kesadaran halal dan label halal secara simultan berpengaruh positif dan signifikan terhadap kaputusan pembelian produk Jamu Madura.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74610240","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}

{"title":"LIFE CYCLE ASSESSMENT (LCA) PADA PRODUK JAMU KUNYIT ASAM DI UD. AL MANSYURIEN KAMAL BANGKALAN","authors":"Achmad Arba’i, R. Faridz, Abdul Aziz Jakfar","doi":"10.21111/atj.v3i2.3849","DOIUrl":"https://doi.org/10.21111/atj.v3i2.3849","url":null,"abstract":"Jamu kunyit asam merupakan suatu produk minuman herbal yang digemari oleh masyarakat indonesia. Peningkatan produksi jamu atau minuman herbal akan menyebabkan terjadinya peningkatan terhadap limbah yang dihasilkan oleh industri minuman herbal jamu kunyit asam. Penelitian ini bertujuan untuk menilai daur hidup jamu kunyit asam dan mengetahui dampak lingkungan dari produksi jamu kunyit asam di UD. AL-Mansyurien. Metode penelitian ini adalah Life Cycle Assessment menggunakan software OpenLCA. Hasil penelitian menunjukkan bahwa proses produksi jamu kunyit asam UD. AL-Mansyurien menghasilkan limbah cair (sisa air pencucian),  limbah padat (ampas kunyit, ampas asam jawa, ampas gula pasir, ampas gula jawa) serta emisi gas buang (energi listrik, gas LPG, dan Premium). Berdasarkan analisis penilaian daur hidup jamu kunyit asam diketahui bahwa dalam 1 kg jamu kunyit asam  menghasilkan dampak, Climate Change dengan emisi CO2 sebesar 2.63E+03 kg CO2-eq, Euthrophication dengan emisi PO4 sebesar 0.01998E+0 kg PO4-eq,  Photochemical Oxidation dengan emisi gas ethylene sebesar 0.01284E+0 kg ethylene-eq.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"250 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76739556","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}

{"title":"PENGARUH PERBEDAAN PENERAPAN METODE INKORPORASI BAHAN AKTIF TERHADAP STABILITAS DAN EFEKTIVITAS FILM ANTIMIKROBA","authors":"R. Anwar","doi":"10.21111/atj.v3i2.3795","DOIUrl":"https://doi.org/10.21111/atj.v3i2.3795","url":null,"abstract":"The incorporation method is the selection of techniques used in combining active ingredients with the components of the film matrix. In the incorporation process the mixing that occurs causes an interaction between the film matrix and the active ingredient. The addition of antimicrobial compounds that aim to inhibit the growth of microorganisms will also affect the application of its function. Knowing the effect of different incorporation methods on the stability and effectiveness of antimicrobial functions is the goal of this study. The incorporation methods used are direct mixing, coating and encapsulation mixing. The active ingredients used are capsicum and packaging matrix composed of agar, tapioca and glycerol. The stability of the incorporated active ingredient is measured by looking at the resulting inhibition index and predicting the longest shelf-life by applying the encapsulation mixing method for up to 21 days. The effectiveness of the antimicrobial film function was tested by applying it as a packaging for fresh chicken meat with the lowest E.coli growth rate on the antimicrobial film coating method.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77726876","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}

{"title":"PENGARUH PENAMBAHAN KARAGENAN DAN SORBITOL PADA KUAT TARIK EDIBLE STRAW DARI NANAS SUBGRADE","authors":"Devi Urianty Miftahul Rohmah, Sri Windarwati, Wendianing Putri Luketsi","doi":"10.21111/atj.v3i2.3807","DOIUrl":"https://doi.org/10.21111/atj.v3i2.3807","url":null,"abstract":"Plastic waste is a globally important issue and needs to be addressed immediately. One of the plastic wastes that pollute the marine environment is plastic straws. One effort to reduce plastic straw waste is to make edible straws, eco-friendly straws or biodegradable straws. Pineapple is a fruit that is available throughout the season in Indonesia and its subgrade fruit production is only sold at a much cheaper price or even discarded. This study aims to utilize subgrade pineapple and analyze the effect of adding carrageenan and sorbitol on the tensile strength of edible straw from subgrade pineapple. This research uses the 2-factor Randomized Complete Design (CRD) method. The first factor is the concentration of carrageenan (K) consisting of 3 levels, 2% (w / w), 4% (w / w) and 6% (w / w). The second factor is the concentration of sorbitol (S) consisting of 3 levels, 8% (v / w), 10% (v / w) and 12% (v / w). The results showed that the addition of carrageenan and sorbitol influenced the tensile strength of edible straw from subgrade pineapple. Edible straw which has the highest average tensile strength is found in S1K3 (sorbitol 8% and carrageenan 6%).","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86128135","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}