Journal of Agroindustrial Technology最新文献_第7页

VALUE CHAIN STUDY OF PAPUA NUTMEG IN FAKFAK DISTRICT fakfak地区巴布亚肉豆蔻价值链研究

Journal of Agroindustrial Technology Pub Date : 2019-11-01 DOI: 10.21111/atj.v3i2.3794

Gusti Randy Pratama, Ali Musa Harahap, T. Muhandri

引用次数: 1

ANALISIS IMPLEMENTASI SISTEM JAMINAN HALAL (SJH) PADA USAHA MAKANAN SIAP SAJI (STUDI KASUS HERBAL CHICKEN PONOROGO) 清真食品保障系统(SJH)执行分析(PONOROGO鸡肉科案例研究)

Journal of Agroindustrial Technology Pub Date : 2019-05-15 DOI: 10.21111/atj.v3i1.3845

Ahmat Muzaeni Arif Efendi, M. Kholis, A. Nurmaydha

{"title":"ANALISIS IMPLEMENTASI SISTEM JAMINAN HALAL (SJH) PADA USAHA MAKANAN SIAP SAJI (STUDI KASUS HERBAL CHICKEN PONOROGO)","authors":"Ahmat Muzaeni Arif Efendi, M. Kholis, A. Nurmaydha","doi":"10.21111/atj.v3i1.3845","DOIUrl":"https://doi.org/10.21111/atj.v3i1.3845","url":null,"abstract":"Seorang muslim harus memiliki perhatian tinggi pada makanan dengan perkembangan makanan cepat saji yang sangat cepat karena berkaitan dengan maqasid syariah yang bertujuan kemaslahatan dunia maupun akhirat. Maqashid syariah sebagai kebutuhan dasar manusia memberikan pedoman antara lain, menjaga agama, menjaga jiwa, menjaga akal, menjaga keturunan, dan menjaga harta. Indonesia dengan mayoritas masyarakat muslim harus melakukan penjaminan terhadap hal tersebut dengan peraturan yang dibuat melalui Sistem Jaminan Halal (SJH) produk pangan. Herbal Chicken Ponorogo merupakan salah satu restoran yang menyediakan makanan olahan ayam yang bersertifikat halal di Ponorogo. Pentingnya sertifikasi halal atau label halal yang diperoleh menjadikan Herbal Chicken Ponorogo mempunyai kewajiban untuk menerapkan Sistem Jaminan Halal. Metode yang digunakan untuk menganalisis kehalalan pangan pada usaha ini adalah Halal Assurance System (HAS) 23102. Dalam penerapannya Herbal Chicken Ponorogo dibawah Moh. Husni Thamrin memiliki kebijakan sendiri dalam pengelolaannya dan tetap berpegang teguh pada prinsip halal. Hasil pengamatan yang dilakukan di Herbal Chicken Ponorogo menunjukkan bahwa penerapan sistem jaminan halal relatif baik. Pengamatan terhadap 11 aspek kehalalan dalam HAS 23102 telah dipenuhi 7 aspek halal yaitu (1) kebijakan halal, (2) bahan, (3) fasilitas produksi, (4) kemampuan telusur (traceability), (5) penanganan produk yang tidak memenuhi kriteria, (6) audit internal, dan (7) kaji ulang manajemen. Pada aktivitas kritis hampir semua prosedur sudah dipenuhi oleh Herbal Chicken Ponorogo kecuali prosedur pembelian, aturan pengunjung, dan aturan karyawan secara tertulis.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"140 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72556069","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

PEMANFAATAN MINYAK BIJI KOPI (Fine Robusta Toyomerto) SEBAGAI BAHAN BAKU PEMBUATAN PARFUM EAU DE TOILETTE 使用咖啡豆油(很好的Robusta丰merto)作为一种香水配方的原料

Journal of Agroindustrial Technology Pub Date : 2019-05-05 DOI: 10.21111/atj.v3i1.3793

Muhamad Mustakim, Maya Sari, M. Kholis

引用次数: 0

MINIMASI BIAYA DISTRIBUSI MENGGUNAKAN ALGORITMA NEAREST NEIGHBOUR (STUDI KASUS STOCKIST PT. XYZ) 使用邻近的智库算法最小分配成本(XYZ案例研究)

Journal of Agroindustrial Technology Pub Date : 2019-05-05 DOI: 10.21111/atj.v3i1.3792

Abdul Ghofur, M. F. F. Mu'tamar

引用次数: 0

PEMILIHAN ALTERNATIF PEMASOK BERAS INDUSTRI CATERING MENGGUNAKAN ANALYTICAL NETWORK PROCESS (Studi Kasus di PT. AXC) 选择替代大米供应商餐饮行业使用分析网络程序(AXC的案例研究)

Journal of Agroindustrial Technology Pub Date : 2019-05-04 DOI: 10.21111/atj.v3i1.3791

Kholid Fadlulloh, M. F. F. Mu'tamar

引用次数: 1

PENGARUH BENTUK IRISAN SINGKONG TERHADAP KARAKTERISTIK PENGERINGAN 木薯片对干燥特性的影响

Journal of Agroindustrial Technology Pub Date : 2019-05-02 DOI: 10.21111/atj.v3i1.3801

Wendianing Putri Luketsi, Devi Urianty Miftahul Rohmah

{"title":"PENGARUH BENTUK IRISAN SINGKONG TERHADAP KARAKTERISTIK PENGERINGAN","authors":"Wendianing Putri Luketsi, Devi Urianty Miftahul Rohmah","doi":"10.21111/atj.v3i1.3801","DOIUrl":"https://doi.org/10.21111/atj.v3i1.3801","url":null,"abstract":"Cassava is one type of tuber that is very famous in Indonesia. Cassava in a state of fresh is easily damaged because it is very sensitive to the infestation of fungi and other microbes. Therefore it needs further processing, one of them is by drying. Cassava that has dried can be processed into cassava flour. In the drying process, the shape of the slices of cassava will affect the duration of drying, the quality and durability of cassava flour during storage. Therefore, the purpose of this study is to measure the yield of cassava and analyze the effect of cassava slices on drying characteristics. Before drying, cassava is cleaned and peeled. Peeled cassava is sliced in 3 slices, namely an upright circle with a thickness of 0,5 cm (S1), an oblique circle shape with a thickness of 0,5 cm (S2) and a circle shape of 5 cm thickness and then split upright into 8 or 4 parts with a thickness of 0,5 cm (S3). The data taken are peeled cassava, water content, dried cassava, rate of decrease in water content, and visual appearance of cassava drying. Based on the results of the study, the best cassava slices are sliced circle shape (S2) because of the accumulated data, the results obtained from S2 slices show maximum results.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89573247","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

PRODUKSI BUBUK SINBIOTIK DARI HIDROLISATEucheuma cottonii MENGGUNAKANSPRAY DRYING 使用脱水喷雾生产抗生素粉

Journal of Agroindustrial Technology Pub Date : 2019-01-01 DOI: 10.24961/j.tek.ind.pert.2019.29.3.233

D. Setyaningsih, Desi Musdaniaty, N. Muna

{"title":"PRODUKSI BUBUK SINBIOTIK DARI HIDROLISATEucheuma cottonii MENGGUNAKANSPRAY DRYING","authors":"D. Setyaningsih, Desi Musdaniaty, N. Muna","doi":"10.24961/j.tek.ind.pert.2019.29.3.233","DOIUrl":"https://doi.org/10.24961/j.tek.ind.pert.2019.29.3.233","url":null,"abstract":"Eucheuma cottonii is red algae that contain high carbohydrates, especially carrageenan. Carrageenan is a sulfated polygalactan with 15-40% of ester-sulfate content. It is formed by alternate units of D-galactose and 3,6-anhydro-galactose joined by α-1,3 and β-1,4-glycosidic linkage. The galactose polymer therein can be hydrolyzed into Galactooligosaccharide (GOS)type prebiotics. Hydrolysis was done by low concentration of sulfuric acid and crude enzyme from inactivation of Vibrio algynoliticus cell broth. Combination of prebiotic and probiotic provide lactic acid bacteria (BAL) as well as its food sources in the colon. The aim of this research is to know the characteristics of BALgrowth and fermentation in hydrolysateof E. cottonii and to know the best method in producing synbiotic powdersfrom BAL grown in hydrolysate. Analysis conducted include the characteristics of synbiotic powders using two types of BAL, namely Lactobacillus casei and kefir bacteria (Lactobacillus spp.). Characteristics of the two types of BAL produced during fermentation were qualified as probiotics which were amounted to more than 108 cell/mL, pH value 0.2%. The results showed that the number of living bacteria was higherin the method of synbiotic productions after dryingof hydrolysates followed by inoculum addition, than the method of synbiotic productions which inoculum addition was donebefore drying. Keywords:Eucheuma cottonii, Lactobacillus casei,Lactobacillus spp.in kefir","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"147 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80593609","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

SAPONIFIKASI-NETRALISASI ASAM OLEAT MINYAK SAWIT MENJADI FOAMING AGENT RAMAH LINGKUNGAN 将油污油污姜酸化成环保代理

Journal of Agroindustrial Technology Pub Date : 2019-01-01 DOI: 10.24961/j.tek.ind.pert.2019.29.3.317

S. Wahyuni, Anna Dhora

{"title":"SAPONIFIKASI-NETRALISASI ASAM OLEAT MINYAK SAWIT MENJADI FOAMING AGENT RAMAH LINGKUNGAN","authors":"S. Wahyuni, Anna Dhora","doi":"10.24961/j.tek.ind.pert.2019.29.3.317","DOIUrl":"https://doi.org/10.24961/j.tek.ind.pert.2019.29.3.317","url":null,"abstract":"Palm oil consists of a group of fatty acids which have high detergency so that it has the potential to become the basis for foaming agents. The use of palm oil as a foaming agent is an effort to diversify palm oil derivative products by utilizing local raw materials. The foaming agent is a foaming agent that can be developed as a fire poison formula for fire fighting. The purpose of this study is to obtain the right temperature and type of alkali to produce the foaming agent with the best characteristics of the results of the saponification process of neutralizing palm fatty acids with alkali NaOH and KOH. The study consisted of three stages: the preparation phase, the foaming agent synthesis stage and the product characterization stage. The foaming agent synthesis was carried out according to the experimental design through the neutralization of the oleic acid feed saponification process, which was added with a 30% alkaline solution (NaOH and KOH) calculated using the saponification value of palm oil oleic acid. The research process was carried out at a temperature variation of 50oC, 70oC, 90oC, and 110oC with a stirring speed of 250 rpm for 90 minutes. Comparison of the molar ratio between oleic acid and lye/alkali solution is 1: 1 Observation was made on the quality and performance of foaming agents as products. The results of the analysis of the quality of Na / K-oleate foaming agent, showed that Na-Oleate at 50oC has produced the best foaming agent with the following characteristics: acidity (pH) value 8.17, density 1.0662 g/cm3, viscosity 1.07 cP, surface tension 17.76 dyne/cm, 32.10% foam stability and 50% emulsion stability. Keywords: foaming agent, palm fatty acids, alkali","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77388317","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

PEMANFAATAN FOAMING AGENT DARI MINYAK SAWIT PADA BETON RINGAN 在轻混凝土中使用棕榈油稀释剂

Journal of Agroindustrial Technology Pub Date : 2019-01-01 DOI: 10.24961/j.tek.ind.pert.2019.29.3.307

M. Lubis, Ani Suryani, I. A. Kartika, Erliza Hambali

{"title":"PEMANFAATAN FOAMING AGENT DARI MINYAK SAWIT PADA BETON RINGAN","authors":"M. Lubis, Ani Suryani, I. A. Kartika, Erliza Hambali","doi":"10.24961/j.tek.ind.pert.2019.29.3.307","DOIUrl":"https://doi.org/10.24961/j.tek.ind.pert.2019.29.3.307","url":null,"abstract":"Foaming agent contains surfactant that facilitates formation of foam to reduce the surface tension of liquid so that it can easily form bubbles. This time, foaming agent is used to produce lightweight concrete. Surfactant can be produced from fatty acid of palm oil named potassium palmitate and natrium laurate. The aim of this study to formulate a foaming agentfor production of lightweight concrete that could form foam that has best performances. Foaming agent for lightweight concrete was made mixturing from surfactant of potassium palmite and sodium laurate, sodium silicate and water. Design of experiment used was Completely Randomized Factorial Design with α = 5% and Duncan post hoc test with α = 5%. Analysis of variance showed consentration of surfactant and consentration of natrium silicate has significant effect in foam stability, foaming ability, foam size and surface tension.The best formulation of foaming agent was foaming agent made from 15% of surfactant, 5% of natrium silicate and 80% of water. Its performances was foam stability of 92.72%, foaming ability of 173.33%, foam size of 249.54 µm and surface tension of 27.78 dyne/cm. Keywords: foaming agent, palm oil, surfactant, sodium silicate, lightweight concrete","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86511148","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

STABILITAS EDIBLE FILM PATI SAGU (METROXYLON SAGU ROTTB.) ASETAT SELAMA PENYIMPANAN PADA BERBAGAI SUHU SAGU淀粉永久稳定。醋酸在不同温度下储存

Journal of Agroindustrial Technology Pub Date : 2019-01-01 DOI: 10.24961/j.tek.ind.pert.2019.29.3.278

Rosniyati Suwarda, T. T. Irawadi, Prayoga Suryadarma, Indah Yuliasih

{"title":"STABILITAS EDIBLE FILM PATI SAGU (METROXYLON SAGU ROTTB.) ASETAT SELAMA PENYIMPANAN PADA BERBAGAI SUHU","authors":"Rosniyati Suwarda, T. T. Irawadi, Prayoga Suryadarma, Indah Yuliasih","doi":"10.24961/j.tek.ind.pert.2019.29.3.278","DOIUrl":"https://doi.org/10.24961/j.tek.ind.pert.2019.29.3.278","url":null,"abstract":"The degree of stability of starch-based edible films during storage varies greatly compared to synthetic films. This work aimed to study the effect of storage temperatures on the stability of sago starch acetate edible film during storage. Edible films produced by casting and storage at 5, 30 and 40 oC temperatures for 34 days. The observed characteristics were crystallinity, contact angle, physical, mechanical and barrier (WVTR) film properties. Sago starch acetate edible films presented lower relative crystallinity (10,10%) and highest contact angle (51,04o) when compared with native starch edible films. The results indicated that sago starch acetate edible films were relatively stable when stored at low (5 oC) and high (30 and 40 oC) temperatures. Storage temperatures did not affect physical properties (solubility, transparency) and mechanical (elongation at break / EAB) of sago starch acetate edible films except tensile strength (TS) and water vapor transmission rate (WVTR). TS values increased at temperatures 30 and 40 oC and WVTR values increased at temperature 30 oC. Changes in physical and mechanical properties occur at the beginning of storage, but then tend to be stable until the end of storage. Sago starch acetate edible films had low physical and mechanical characteristics, that was TS (2.25–4.90 MPa), elongation at break (29.65–89.62%), solubility (15.01–29.61%), transparency (0.91–1.87) and very low WVTR value (0.07–0.33 g/m2.hour) and Ea (-8.6E-04 kJ/mol). Sago starch acetate edible films had good physical and mechanical properties and resistant to moisture, can be used for applications as edible films and coatings for foods that contain high water content. Keywords: edible film, mechanical and physical properties, sago starch acetate, water vapor transmission rate","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80187402","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