Agrointek最新文献_第6页

ANTIOXIDANT ACTIVITY AND ISOLATION BIOACTIVE COMPOUNDS FROM ROSELLE (HIBISCUS SABDARIFFA) FROM VARIOUS METHODS AND DRYING TIME 不同方法和干燥时间对玫瑰茄抗氧化活性及活性成分的分离研究

Agrointek Pub Date : 2019-03-05 DOI: 10.21107/AGROINTEK.V13I1.4046

I. Purbowati, Sujiman Sujiman, A. Maksum

引用次数: 3

PENERAPAN STATISTICAL QUALITY CONTROL (SQC) PADA PENGENDALIAN MUTU MINYAK TELON (STUDI KASUS DI PT.X) 统计质量控制

Agrointek Pub Date : 2019-03-05 DOI: 10.21107/AGROINTEK.V13I1.4920

Andan Linggar Rucitra, S. Fadiah

{"title":"PENERAPAN STATISTICAL QUALITY CONTROL (SQC) PADA PENGENDALIAN MUTU MINYAK TELON (STUDI KASUS DI PT.X)","authors":"Andan Linggar Rucitra, S. Fadiah","doi":"10.21107/AGROINTEK.V13I1.4920","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V13I1.4920","url":null,"abstract":"Telon oil is one of the traditional medicine in the form of liquid preparations that serves to provide a sense of warmth to the wearer. PT.X is one of the companies that produce telon oil. To maintain the quality of telon oil from PT.X product, required overall quality control that is starting from the quality control of raw materials, quality control process to the quality control of the final product. The purpose of this research is to know the application of Statistical Quality Control (SQC) in controlling the quality of telon oil in PT X. Final product quality become one of the measurement of success of a process, so it needs a good quality control. SQC method used in this research is Pareto Diagram and Cause and Effect Diagram. Pareto diagram is a bar graph that show the problem based on the order of the number of occurrences of the most number of problems until the least happened. A causal diagram is often called a fishbone diagram, a tool for identifying potential causes of an effect or problem. The result of applying the method indicates that 80% defect is caused by unsuitable volume and on the incompatibility of Expired Date (ED) code. The damage is caused by several factors namely the method, labor, and machine while the most potential factor is the volume conformity to reduce the number of defect products.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45956021","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: 5

THE STUDY OF NUTRITIONAL VALUE FROM GRESIK TRADITIONAL FOOD PRODUCTS GRESIK传统食品的营养价值研究

Agrointek Pub Date : 2019-03-05 DOI: 10.21107/AGROINTEK.V13I1.4863

Y. S. Mardhiyyah

{"title":"THE STUDY OF NUTRITIONAL VALUE FROM GRESIK TRADITIONAL FOOD PRODUCTS","authors":"Y. S. Mardhiyyah","doi":"10.21107/AGROINTEK.V13I1.4863","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V13I1.4863","url":null,"abstract":"Gresik is well known as one of the Islamic based tourism towns in East Java. This Islamic tourism encourages the development of typical souvenirs business in Gresik especially in food sector. Some Gresik traditional food are often used as souvenirs, such as pudak, jubung, and ayas. High sale promotes product innovation, especially in terms of taste creations, preservation / shelf life, as well as packaging. Unfortunately, these product innovation have not been supported with information related to product nutritional value. The nutritional value is important, considering the usage of information in food labelling as well as for the materials, process and packaging basic innovation. The study of Gresik traditional food nutritional value products consists of two stages, they were field-related observation and laboratory testing. Field observations were done to obtain information on raw materials and production processes from pudak, jubung and ayas. As for the test of nutritional value was done by proximate test. The results showed that pudak has moisture content (55.6%) twice higher than jubung and ayas (25.0% and 22.7%, respectively). All three products have a low fat content, which was below 1.0 g per serving. The protein content is also relatively low, i.e. only 2.1-2.8%. All three of these products are carbohydrate sources with the amount of 40.8-73.4% which gives a caloric amount of 120-185 kcal per serving. Implementation of nutritional information in food label could also give added value to the product.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45582842","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

KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK 干面条在不同比例的物理、化学和有机面条中的性质

Agrointek Pub Date : 2019-03-05 DOI: 10.21107/AGROINTEK.V13I1.4918

Asnani Asnani, Abdul Rahim, If'all If'all

引用次数: 1

RENCANA PRODUKSI OLAHAN KOPI DI PERUSAHAAN DAERAH PERKEBUNAN (PDP) KAHYANGAN JEMBER MENGGUNAKAN METODE FUZZY TSUKAMOTO 种植园集团(PDP) KAHYANGAN JEMBER采用了模糊的TSUKAMOTO方法

Agrointek Pub Date : 2019-03-05 DOI: 10.21107/AGROINTEK.V13I1.4875

Yuli Wibowo, Yeyen Retno Maulida, B. Purnomo

{"title":"RENCANA PRODUKSI OLAHAN KOPI DI PERUSAHAAN DAERAH PERKEBUNAN (PDP) KAHYANGAN JEMBER MENGGUNAKAN METODE FUZZY TSUKAMOTO","authors":"Yuli Wibowo, Yeyen Retno Maulida, B. Purnomo","doi":"10.21107/AGROINTEK.V13I1.4875","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V13I1.4875","url":null,"abstract":"PDP Kahyangan Jember is a regional company owned by the Government of Jember Regency that has agroindustry ground coffee and roasted coffee. The problem is that there was a mismatch between the company's production plan and the number of consumer demand that cause the stock. The impact is that production costs will increase because of the cost of storing and the production process becomes disrupted due to the location of the product storage warehouse in place together with the production space. The purpose of this research is to evaluate and to make a production plan model at PDP Kahyangan Jember. The method used is fuzzy Tsukamoto with input variables in the form of consumer demand and stock. The results showed that the prediction of the quantity of ground coffee and roasted coffee in the past year (July 2017-June 2018) resulted in a MAPE value of 16%. The MAPE value obtained is \"good\" because it was in between 10-20%. The results of the fuzzy Tsukamoto model simulation for future production plans are done by predicting the number of requests in advance using the DES Brown method and the stock using the SES method. The forecasting results for the number of requests for coffee were 3,304 kg, 3,261 kg, 3,219 kg, 3,176 kg, 3,134 kg, and 3,091 kg. While the stock forecasting results are 283 kg, 205 kg, 173 kg, 151 kg, 140 kg, and 134 kg. Therefore, the production plan of coffee processed using fuzzy Tsukamoto for July - December 2018 are 4144 kg, 4136 kg, 4130 kg, 4121 kg, 4110 kg and 4095 kg respectively.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44217615","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

MODIFIKASI PATI BIJI ALPUKAT (Persea Americana Mill.) MENGGUNAKAN RAGI TAPE (Saccharomyces cerevisae) 制备RAGI条带（酿酒酵母）的生物途径（Persea Americana Mill.）的改良

Agrointek Pub Date : 2019-03-05 DOI: 10.21107/AGROINTEK.V13I1.4289

I. Sukma, M. F. F. Mu’tamar, Asfan Asfan

{"title":"MODIFIKASI PATI BIJI ALPUKAT (Persea Americana Mill.) MENGGUNAKAN RAGI TAPE (Saccharomyces cerevisae)","authors":"I. Sukma, M. F. F. Mu’tamar, Asfan Asfan","doi":"10.21107/AGROINTEK.V13I1.4289","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V13I1.4289","url":null,"abstract":"Avocado seed has many useful substances such as starch, Avocado seeds also have a starch percentage 23%. Natural starch has a limited application because it not applicative. Because of this, modification was required to improve the function of the starch, which is by modifying the starch with fermentation. The factors that influence the material modification process are yeast concentration and fermentation duration. The purpose of this study was to determine the effect of yeast concentration and duration of fermentation on types of avocado seed starch. The study design used by Factorial Design (RALF) with two factors: yeast concentration 0%, 6%, 8% and fermentation time 24 hours, 48 hours, 72 hours. The research parameters included measuring gelatiniation time, gelatinasation temperature measurement, pH test and viscosity test. The results showed that the fermentation time with yeast concentration have a significant effect on pH of the material, gelatinization temperature, viscosity and starch granules. Based on the pH test parameters, the starch which had the lowest pH was 8% yeast measurement with 72 hours fermentation time (zc) that is 5.4.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45905931","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

KAJIAN KONSENTRASI JUS SEMANGGI DAN LAMA PERENDAMAN TERHADAP PENURUNAN LOGAM BERAT KUPANG MERAH 三叶草汁液浓度研究和长期浸渍对红贻贝重金属的退化

Agrointek Pub Date : 2019-03-05 DOI: 10.21107/AGROINTEK.V13I1.4483

Enny Karti Basuki, S. Winarti

{"title":"KAJIAN KONSENTRASI JUS SEMANGGI DAN LAMA PERENDAMAN TERHADAP PENURUNAN LOGAM BERAT KUPANG MERAH","authors":"Enny Karti Basuki, S. Winarti","doi":"10.21107/AGROINTEK.V13I1.4483","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V13I1.4483","url":null,"abstract":"Red kupang lives permanently dan eats by filtering food in waters so that it has high potential to be contaminated with heavy metals. The presence of heavy metals in kupang can cause health problems if consumed by humans. One of the efforts to reduce the heavy metal of kupang merah by adsorption method uses natural ingredients such as clover which is rich in secondary metabolites. The content of secondary metabolites in plants acts as a binder for heavy metals. The purpose of this study was to determine the concentration of clover juice dan the best time of immersion in kupang merah to reduce the level of heavy metals in kupang merah meat. This study used a complete random factorial pattern design with two factors with 2 replications. First factor: clover juice concentration 10%, 20%, 30% dan second factor: contact time is 60 minutes, 90 minutes, 120 minutes. The results of clover analysis showed that fresh clover contained terpenoids/steroids, saponins, flavonoids, polyphenols dan phenols in total 86.935 ± 2.004 mg TAE/gram. The results of fresh red kupang analysis showed protein content of 9.82 ± 0.3111%, water content of 81.527±0.545%, ash content of 1.840±0.014%, copper metal content of 47.491±0.386 ppm, lead 21.309±1.93 ppm, chromium 2,333±1,102 ppm, cadmium 1,648±0,083 ppm dan mercury 0,539±0,027 ppm. The best treatment in the study of the best metal content reduction at 30% clover juice concentration and 120 minutes soaking time can reduce the contamination of kupang Merah heavy metals, namely Cu to 19.862 ppm (down 58.177%), Pb to 0.886 ppm (down 95.842%), Cr to 0.758 (down 67.609%), Cd becomes 0.813 ppm (50.668%), Hg becomes 0.024 ppm (95.547%). The characteristics of kupang Merah meat after soaking are 9.10% protein content, 1.781% ash content dan 84.506% moisture content.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44559432","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

POTENSI PEMANFAATAN LIMBAH CAIR TAHU MENJADI BIOGAS UNTUK SKALA INDUSTRI RUMAH TANGGA DI PROVINSI BANTEN 潜在的废水利用已经成为班腾省家庭工业规模的沼气

Agrointek Pub Date : 2019-03-05 DOI: 10.21107/AGROINTEK.V13I1.4715

S. Sally, Yessica Putri Budianto, Meutia Wafa’ K. Hakim, Warsono El Kiyat

引用次数: 4

ANALISIS KELAYAKAN MESIN PENGERING KERIPIK KENTANG 浅析关键键演唱的重要性

Agrointek Pub Date : 2019-03-05 DOI: 10.21107/AGROINTEK.V13I1.4047

M. Prasnowo, Shafiq Nurdin, Ahlan Ahlan

引用次数: 2

PENILAIAN RANCANGAN KEMASAN BAKPIA BERBENTUK RANTANG MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD)

Agrointek Pub Date : 2019-03-05 DOI: 10.21107/AGROINTEK.V13I1.4456

Ika Atsari Dewi, Cahyo Wibowo, S. Sucipto

{"title":"PENILAIAN RANCANGAN KEMASAN BAKPIA BERBENTUK RANTANG MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD)","authors":"Ika Atsari Dewi, Cahyo Wibowo, S. Sucipto","doi":"10.21107/AGROINTEK.V13I1.4456","DOIUrl":"https://doi.org/10.21107/AGROINTEK.V13I1.4456","url":null,"abstract":"Bakpia is one food product that uses duplex cardboard as packaging material. Buying bakpia both in a small or big amount of packages need secondary packaging such as plastic bags and cardboards. “Rantang”-shaped packaging is designed to get practical, enviromental friendly, and attractive packaging. The objective of this research is to find out the importance level of customer attribute (Whats) against “rantang”-shaped packaging and to find out the technical responses that must be carried out by a manufacturer in order the packaging design is accepted by consumers. QFD method is used to find out consumers’ needs and desires as well as to systematically evaluate packaging capabilities sampled from 30 respondents. QFD method comprises of 7 phases, namely, collecting consumer voice, organizing House of Quality (HoQ), creating technical response, determining the technical response relationship to consumer needs, determining technical relations, benchmarking, and target. Results show the highest scores for importance level of consumer attribute go to packaging shape and packaging design with Importance to customer score of 4,67 dan 4,43 which are above average. Manufacturers should pay more attention to visual packaging design, packaging convenience while carrying, practical, varius number of stack, maximum limit of stack, appropriate cardboard, and precise packaging size as technical responses.","PeriodicalId":31775,"journal":{"name":"Agrointek","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41820165","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