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IMPLEMENTASI PENILAIAN DAUR HIDUP PRODUK SUSU SAPI SEGAR (STUDI KASUS KOPERASI PETERNAK MJM) 新鲜奶制品生态学评估的实施(MJM牧场主合作会案例研究)

Jurnal Teknologi Industri Pertanian Pub Date : 2021-07-01 DOI: 10.24961/j.tek.ind.pert.2021.31.1.78

Bunga Cahyaputri, M. Yani, S. Sugiarto

{"title":"IMPLEMENTASI PENILAIAN DAUR HIDUP PRODUK SUSU SAPI SEGAR (STUDI KASUS KOPERASI PETERNAK MJM)","authors":"Bunga Cahyaputri, M. Yani, S. Sugiarto","doi":"10.24961/j.tek.ind.pert.2021.31.1.78","DOIUrl":"https://doi.org/10.24961/j.tek.ind.pert.2021.31.1.78","url":null,"abstract":"The growth of the milk industry in Indonesia is increasing every year. This is due to population growth, Indonesian income increasing, and their awareness of consuming milk benefit. Milk production in Indonesia comes from small and medium-term farmers, requiring Koperasi to improve the quality of dairy products in Indonesia. Koperasi Mitra Jaya Mandiri (MJM) consists of dozens of small local farm which all activities are still done manually. Activities of Koperasi MJM, farmers and milk transportation have an impact on the environment. The objective of this research is identify inputs, outputs and environmental impacts in the production of 1 kg of fresh milk (case study of Koperasi MJM). The methods used are life cycle assessment (LCA) with three impact categories: global warming (GWP), eutrophication potential (EP) and acidification potential (AP). The boundary of LCA study is \"cradle to gate\", which include: feed production, dairy farming activities, transportation of milk to Koperasi, cooling of milk in Koperasi and transportation of milk to factory. Based on LCA results, the environmental impact of GWP, EP and AP 1 kg of Koperasi MJM fresh milk equals 3.45 kg CO2 eq, 0.018 kg PO43- and 0.0208 kg SO2 eq. The stage of dairy farming activities has the highest environmental impact in these three categories. Environmental impact reduction can be done by processing feces of cow, or choosing feed additive that more environmentally friendly. \u0000Key words: Life Cycle Assessment, fresh milk, cradle to gate, environmental impact, diary farm","PeriodicalId":17735,"journal":{"name":"Jurnal Teknologi Industri Pertanian","volume":"148 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79382811","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

PENGEMBANGAN ATRIBUT PRODUK KERIPIK SINGKONG MENGGUNAKAN METODE VALUE ENGINEERING BERBASIS CUSTOMER ORIENTED 木薯芯片产品属性的发展使用基于客户的价值设计方法

Jurnal Teknologi Industri Pertanian Pub Date : 2021-07-01 DOI: 10.24961/j.tek.ind.pert.2021.31.1.70

M. I. Darmawan, Mariatul Kiptiah, Maulidatus Safitri, Adzani Ghani Ilmannafian

{"title":"PENGEMBANGAN ATRIBUT PRODUK KERIPIK SINGKONG MENGGUNAKAN METODE VALUE ENGINEERING BERBASIS CUSTOMER ORIENTED","authors":"M. I. Darmawan, Mariatul Kiptiah, Maulidatus Safitri, Adzani Ghani Ilmannafian","doi":"10.24961/j.tek.ind.pert.2021.31.1.70","DOIUrl":"https://doi.org/10.24961/j.tek.ind.pert.2021.31.1.70","url":null,"abstract":"The development of the home industry and the challenges during the pandemic have prompted the need for innovation, especially in the aspect of the marketing mix. The development of this aspect will make MSME products able to compete in the modern retail industry. This effort was implemented in Mr. Baihaqi's cassava chips business, which according to preliminary research needs to develop product aspects, especially on packaging and labels. This study aims to determine recommendations for the development of cassava chips using the value engineering method based on customer oriented. This study aimed to determine recommendations for the development of cassava chips using the value engineering method based on customer oriented. The stages carried out in this study were the information stage by filling out an online questionnaire which is known to be prioritized marketing mix to be developed, namely in terms of packaging and adding labels. The creative stage was carried out by analyzing the morphology of packaging and labels. The analysis stage was carried out by filling out a pairwise comparison questionnaire and analyzed using expert choice 11 software. Development stage with a business feasibility analysis based on Cost of Goods Sold (COGS) and Break Even Point (BEP). The last stage was the recommendation stage for product development presentation. The results showed that the priority of product development was standing pouch plastic packaging using top-bottom labels with a value of 0.160 and COGS of Rp. 4,063.97, BEP of production of Rp. 404,232.27 and BEP units of 57.75 packs. \u0000Keywords: marketing mix, cassava chips, value engineering","PeriodicalId":17735,"journal":{"name":"Jurnal Teknologi Industri Pertanian","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81541067","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

BIOETHANOL POTENTIAL FROM WHOLE PARTS OF CASSAVA PLANT IN INDONESIA 印度尼西亚木薯植物整个部分的生物乙醇潜力

Jurnal Teknologi Industri Pertanian Pub Date : 2021-07-01 DOI: 10.24961/j.tek.ind.pert.2021.31.1.20

Felen Suryani Dinata, I. Kartawiria

{"title":"BIOETHANOL POTENTIAL FROM WHOLE PARTS OF CASSAVA PLANT IN INDONESIA","authors":"Felen Suryani Dinata, I. Kartawiria","doi":"10.24961/j.tek.ind.pert.2021.31.1.20","DOIUrl":"https://doi.org/10.24961/j.tek.ind.pert.2021.31.1.20","url":null,"abstract":"Cassava is a promising bioethanol feedstock as all parts of cassava plant including its tuber, stem, leaves, along with processing waste such as peel and bagasse can be used in bioethanol production. However, bioethanol potential from the whole parts of cassava plant is not yet summarized. This research reviewed and calculated the average bioethanol yield from each part of the cassava plant, and calculated bioethanol potential from the whole parts of cassava plant, especially in Indonesia. Fresh cassava tuber, fresh stem, fresh leaves, fresh peel, and dry bagasse are found to have average bioethanol yield of 180 L/ton, 155 L/ton, 75 L/ton, 160 L/ton, and 390 L/ton, respectively. If the whole cassava plant along with its processing waste is utilized for bioethanol production, cassava plants that produce a ton of fresh cassava tuber can yield 400 L bioethanol. With a scenario of total area harvested 700,000 ha and cassava productivity of 22.5 tonnes/ha/year, bioethanol potential from whole cassava plant and its processing waste in Indonesia is 6.3 billion L/year. However, using all the cassava plant for bioethanol production is impractical, considering other utilization of cassava. The bioethanol potential from whole parts of cassava plant after considering other use of plant becomes 2.9 billion L/year. Even when the cassava tuber is used for other utilization, bioethanol from unused cassava stem, leaves, peel, and bagasse is still significant and worth considering. \u0000Keywords: bioethanol, cassava plant, waste","PeriodicalId":17735,"journal":{"name":"Jurnal Teknologi Industri Pertanian","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88946623","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

PERANCANGAN DASHBOARD UNTUK VISUALISASI HARGA DAN PASOKAN BERAS DI PASAR INDUK BERAS CIPINANG

Jurnal Teknologi Industri Pertanian Pub Date : 2021-07-01 DOI: 10.24961/j.tek.ind.pert.2021.31.1.12

Dedi Sugiarto, Is Mardianto, M. Najih, Dani Adrian, Dimas Adi Pratama

{"title":"PERANCANGAN DASHBOARD UNTUK VISUALISASI HARGA DAN PASOKAN BERAS DI PASAR INDUK BERAS CIPINANG","authors":"Dedi Sugiarto, Is Mardianto, M. Najih, Dani Adrian, Dimas Adi Pratama","doi":"10.24961/j.tek.ind.pert.2021.31.1.12","DOIUrl":"https://doi.org/10.24961/j.tek.ind.pert.2021.31.1.12","url":null,"abstract":"Food Station is a city-owned enterprise owned by the Jakarta Provincial Government whose tasks include monitoring and publication of supply data and rice price through Cipinang Rice Market so that it is useful as a guide for traders and policy makers in relevant government institutions. This study aims to design a dashboard to visualize the price and supply of rice through Cipinang Rice Market. The research stages consist of identification of information requirement, data warehouse design and On-line Analytical Processing (OLAP) database, transfer of operational data from excel file and web scrapping into OLAP database through Extract, Transform, Load (ETL) process and create dashboard using PowerBI application. The result of this research is a data warehouse that can facilitate the analysis with some fact table that is price, quantity of rice enter, quantity of rice out and stock and some dimension table that is place dimension (city of origin / destination), dimension time, dimension of rice type and dimension market and dashboard of various price and supply charts that can be selected based on available dimensions. \u0000Keywords: dashboard, data warehouse, rice price, rice supply, visualization","PeriodicalId":17735,"journal":{"name":"Jurnal Teknologi Industri Pertanian","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86670562","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: 6

Pengembangan Strategi Bisnis Restoran Segmen Atas di Yogyakarta dengan Pendekatan Critical Success Factors

Jurnal Teknologi Industri Pertanian Pub Date : 2020-12-01 DOI: 10.24961/J.TEK.IND.PERT.2020.30.3.265

Edouard Aryadi Supriyadi, W. Supartono, Didik Purwadi

{"title":"Pengembangan Strategi Bisnis Restoran Segmen Atas di Yogyakarta dengan Pendekatan Critical Success Factors","authors":"Edouard Aryadi Supriyadi, W. Supartono, Didik Purwadi","doi":"10.24961/J.TEK.IND.PERT.2020.30.3.265","DOIUrl":"https://doi.org/10.24961/J.TEK.IND.PERT.2020.30.3.265","url":null,"abstract":"Yogyakarta is the right place to run a culinary business because of Yogyakarta's status as a city of culture, education city, and tourist destination, so it requires restaurant facilities, including for the high class segment. The right business strategy is needed to minimize the risk of competing and maximize the advantages of competition. The object of this research was GW restaurants and the comparisons were LD and SS restaurants. This research was aimed at identifying success factors, analyzing the business environment, and developing its business strategy. This research used descriptive-qualitative techniques with Critical Success Factors (CSF) and SWOT approaches. GW restaurants had Critical Success Factors, namely clear concepts, strong customer relationships, cultural interests, managing a competitive environment, good customer relationships, and determining the right location/place. The business environment consisted of internal and external. The development of its business strategy is to improve the quality of employees, improve the quality of its products and innovations, favor specific menus, increase service time, and conduct advertising promotions and expand the network with social media. \u0000Keywords: business strategy, critical success factors, restaurant","PeriodicalId":17735,"journal":{"name":"Jurnal Teknologi Industri Pertanian","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75065292","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

Analisis Preferensi Petani Terhadap Model Kemitraan Kelapa Sawit dengan Metode ANP (Analytic Network Process) 农民对棕榈油合作模式和方法ANP(分析网络流程)的偏好分析

Jurnal Teknologi Industri Pertanian Pub Date : 2020-12-01 DOI: 10.24961/J.TEK.IND.PERT.2020.30.3.271

Suparjan, Anindya Lathifah

引用次数: 1

Strategi Pengembangan Industri Kreatif untuk Inovasi 创新创意产业发展战略

Jurnal Teknologi Industri Pertanian Pub Date : 2020-12-01 DOI: 10.24961/J.TEK.IND.PERT.2020.30.3.290

Hesty Heryani, Agung Cahyo Legowo, Indra Prapto Nugroho

{"title":"Strategi Pengembangan Industri Kreatif untuk Inovasi","authors":"Hesty Heryani, Agung Cahyo Legowo, Indra Prapto Nugroho","doi":"10.24961/J.TEK.IND.PERT.2020.30.3.290","DOIUrl":"https://doi.org/10.24961/J.TEK.IND.PERT.2020.30.3.290","url":null,"abstract":"Changes are very fast and full of uncertainty, such as the current condition of COVID-19, which makes it very difficult for supply chain managers even though they already have a very good regularity. Changes in consumer preferences are very fast and even difficult to predict. The purpose of research and development was to identify the factors that influence the performance and competitiveness of the creative industry for innovation. It needed to be informed that the development strategy was not only providing information, availability of goods, money, and innovation, but there were pluses in terms of developing knowledge, knowing the strength map, implementing efficiency accompanied by value. Analysis of Strengths, Weaknesses, Opportunities, and Threats (SWOT) was used in determining alternative strategies, while the analysis focus strategy used the Quantitative Strategic Planning Matrix (QSPM) method by considering the Total Attractiveness Scores obtained. For this reason, the potential and challenges in a series of processes (transformation activities and transaction activities) of a product must be carefully scrutinized, so that added value can be created at each stage. The results of the SWOT analysis resulted in five alternative strategies, which were then followed by a QSPM analysis to obtain the total attractiveness scores. The results of the analysis gave the highest total value on the importance of potential resource availability with a value of 15.862 followed by the second to fifth order, the need to understand rapid market changes (14.840), build partnerships (14.646), standardized and sustainable products (14.123) and develop efficiency principles for competitiveness (12.288), respectively. Recommendations are given that resource potential and rapid response to market demands in addition to the other three factors should be considered in the development strategy for innovation in creative industries. \u0000Keyword: COVID-19, innovation, SWOT, QSPM, total attractiveness scores","PeriodicalId":17735,"journal":{"name":"Jurnal Teknologi Industri Pertanian","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84733483","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: 8

A Production Planning of Mixed Champignon Product to Optimize Profit Gained By PT X 以PT X为目标的混合香槟产品生产计划

Jurnal Teknologi Industri Pertanian Pub Date : 2020-12-01 DOI: 10.24961/j.tek.ind.pert.2020.30.3.281

引用次数: 0

PROSES PEMURNIAN FRAKSI KAYA RHODINOL MINYAK SEREH WANGI MENGGUNAKAN SPINNING BAND DISTILLATION

Jurnal Teknologi Industri Pertanian Pub Date : 2020-10-02 DOI: 10.24961/j.tek.ind.pert..v30i2.32904

Arum Nur Fitrah, Meika Syahbana Rusli, Dwi Setyaningsih, Arief Riyanto, Nur Hidayati

{"title":"PROSES PEMURNIAN FRAKSI KAYA RHODINOL MINYAK SEREH WANGI MENGGUNAKAN SPINNING BAND DISTILLATION","authors":"Arum Nur Fitrah, Meika Syahbana Rusli, Dwi Setyaningsih, Arief Riyanto, Nur Hidayati","doi":"10.24961/j.tek.ind.pert..v30i2.32904","DOIUrl":"https://doi.org/10.24961/j.tek.ind.pert..v30i2.32904","url":null,"abstract":"Indonesia, as one of the biggest countries which supplies citronella oil, has a high potential to produce natural rhodinol. Recent studies on rhodinol purification using fractional and mollecular distillation showed the difficulty of obtaining high purity and yield. The objective of this study was to determine the method of spinning band distillation to purify rhodinol regarding reflux ratio and vaporization temperature. Citronella oil was divided into three fractions according to its boiling points. The volume of each fraction was estimated by its ratio (according to GC analysis) to the feed volume: F1 (components before rhodinol) 21.73%, F2 (rhodinol) 61.7%, and residue 15.82%. Initial research established the best conditioning before the purification process was 3 mmHg of pressure, equilibration started at 160oC in 30 minutes, and 18–17% of heat rate, as these created the stability of the vapor temperature. The levels of reflux ratio were 3:1 and 5:1, while the evaporation temperatures of rhodinol were 230oC and 235 oC. Reflux ratio of 5:1 at 230oC obtained the highest purity (81.30%) and the highest yield (72.94%). Equilibration and reflux ratio allowed rectification inside the column because the spinning band homogenized the vapour molecules by its downwards flow and wiped the reflux on the inner surface, which in turn caused the molecules with a lower boiling point to evaporate gradually. Meanwhile the other yields were 79.81% (3:1 at 230 oC), 80.53% (3:1 at 235 oC), and 80.21% (5:1 at 23oC) with yields of 71.82%, 70.31%, and 68.23%. \u0000Keywords: citronella oil, purification, rhodinol, spinning band distillation","PeriodicalId":17735,"journal":{"name":"Jurnal Teknologi Industri Pertanian","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75685638","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

PENGEMBANGAN AGROINDUSTRI TERINTEGRASI DI KAWASAN AGROWISATA BERBASIS NANAS DI KABUPATEN PEMALANG 菠萝菠萝区菠萝农业综合发展

Jurnal Teknologi Industri Pertanian Pub Date : 2020-08-16 DOI: 10.24961/j.tek.ind.pert..v30i2.32905

Kartika Trianita, Anas Miftah Fauzi, Ade Iskandar

{"title":"PENGEMBANGAN AGROINDUSTRI TERINTEGRASI DI KAWASAN AGROWISATA BERBASIS NANAS DI KABUPATEN PEMALANG","authors":"Kartika Trianita, Anas Miftah Fauzi, Ade Iskandar","doi":"10.24961/j.tek.ind.pert..v30i2.32905","DOIUrl":"https://doi.org/10.24961/j.tek.ind.pert..v30i2.32905","url":null,"abstract":"The development of integrated agroindustry in superior commodity-based agritourism becomes one of the programs to help to increase the villager’s welfare. Complete and effective planning is needed to develop integrated agroindustry in agritourism with less risk of failure in implementation. The objective of this research was to develop an integrated agroindustry in pineapple-based agritourism in Pemalang Regency, including to determine the preferred agritourism facilities and pineapple-based products, and to determine the strategic location, and techno-economic analysis of pineapple-based factory. The respondent’s preferences for agritourism facilities and pineapple-based products were collected by using a questionnaire. The strategic location was determined by using the Exponential Comparison Method. The feasibility of a pineapple-based factory consisted of the calculation of NPV, IRR, Net B/C, PBP, and BEP. The results showed that the priority for procuring agro-tourism facilities was the activity of pineapple processing tours, gazebos, children's playgrounds, cafeterias or eating places, photo spots, souvenir shops, pineapple field tours, and internet access. The more preferred products were fresh pineapple, pineapple pie, jelly, sweets, jam, chips, juice, nata de pina, candy, syrup, and stick. Belik District was chosen as the strategic location for agritourism based on pineapple. The pineapple-based factory was feasible for an establishment with investment cost of Rp12,287,857,290; working capital of Rp5,292,243,387; NPV of Rp18,506,493,138; IRR of 19.03%; PBP of 4.26 year; Net B/C of 2.51; and BEPof 41.47%. \u0000Keywords: agritourism, agroindustry, honey pineapple, rural development \u0000 ","PeriodicalId":17735,"journal":{"name":"Jurnal Teknologi Industri Pertanian","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86907017","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