Industria: Jurnal Teknologi dan Manajemen Agroindustri (University of Brawijaya)
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Measurement of Performance Efficiency of Kadatuan Koffie Suppliers Using Data Envelopment Analysis (DEA)
Full text linkAbstractHigher market expectation towards coffee products both of its quantity and quality is one of several challenges currently faced by the coffee industry. Maintaining the coffee supply chain through a periodical evaluation of supply chain performance, therefore, is crucial. The research provided measurement of performance efficiency of Kadatuan Koffie company’s suppliers using Data Envelopment Analysis (DEA). This measurement is required to know the supplier’s level of performance efficiency as a consideration in conducting the company’s raw material management. Management of supplier’s activity is essential to maintain the flow of supply chain running smoothly. The data obtained in this research were interview results with farmers or suppliers of raw material or coffee beans for Kadatuan Koffie and the company’s management. The data were processed using DEA by comparing output and input value. According to the measurement of performance efficiency towards seven suppliers of Kadatuan Koffie, three of them are categorized as efficient, namely the farmer in Cimaung, Cibodas and Dago that showed an efficiency value of 1.Keywords: Data Envelopment Analysis, performance efficiency, supplie
Karakteristik Sensori dan Kimia Gula Semut Aren Terfortifikasi Ekstrak Patikan Kebo (Euphorbia hirta L.) sebagai Sumber Bioflavonoid
Full text linkAbstrakAntioksidan memiliki peran penting dalam mengurangi potensi terjadinya penyakit degeneratif. Penelitian ini bertujuan menambahkan sumber antioksidan bioflavonoid dari ekstrak patikan kebo (Euphorbia hirta L) pada gula semut aren. Ekstrak padat patikan kebo diperoleh melalui proses refluks sampel kering pada pelarut etanol 96% yang dilanjutkan proses evaporasi. Penambahan empat tingkat konsentrasi ekstrak (0,5%; 1,0%; 1,5%; 2,0%) diuji pengaruhnya terhadap karakteristik sensori (scoring dan hedonik) dan kimia (kandungan bioflavonoid, kadar air, kadar abu, dan gula pereduksi). Keberadaan bioflavonoid (myricitrin dan quercitrin) dianalisis melalui metode kromatografi lapis tipis (KLT), sedangkan konsentrasinya dianalisis secara teoritis berdasarkan kandungan myricitrin dan quercitrin pada ekstrak etanol 96% dari hasil penelitian sebelumnya. Hasil pengujian perbedaan konsentrasi ekstrak menunjukkan pengaruh nyata terhadap mutu sensori (rasa, warna, dan aroma). Semakin tinggi konsentrasi ekstrak yang ditambahkan, semakin menurunkan mutu sensorinya. Aspek mutu sensori, antara rasio 0,5% dan 1,0% tidak berbeda signifikan dan masih menunjukkan daya terima yang baik, namun rasio 1,0% memiliki kandungan bioflavonoid yang lebih tinggi. Penambahan 1,0% ekstrak patikan kebo direkomendasikan sebagai tingkat yang tepat, yaitu mengandung bioflavonoid myricitrin dan quercitrin masing-masing sebesar 3,8 mg/g dan 1,0 mg/g gula semut. Analisis biaya menunjukkan harga pokok produksi untuk penambahan ekstrak 1,0% adalah sebesar Rp110.000,00/kg.Kata kunci: bioflavonoid, Euphorbia hirta, gula semut aren, myricitrin, quercitrin AbstractAntioxidant plays important roles in the reduction of degenerative diseases. This study aimed to formulate bioflavonoid antioxidant from Euphorbia hirta on granulated palm sugar. Extract of E. hirta was obtained by reflux extraction with 96% ethanol. Granulated palm sugars fortified with four concentration levels of E. hirta extract (0.5%; 1.0%; 1.5%; 2.0%) were evaluated for the sensory and chemical characteristics including water content, ash content, reducing sugar, and the presence of bioflavonoid. The content of bioflavonoids (quercitrin and myricitrin) were also calculated based on the content of those compounds in the ethanol extract as identified in the previous study. The presence of bioflavonoid was identified by thin layer chromatography test. Statistical analysis showed that addition of different concentration level of extract to the sugar significantly affect the sensory characteristics. Higher concentration of extract decreased the sensory level. Nevertheless, between concentration of 0.5% and 1.0% were not significantly different, and surely, the higher concentration will provide higher bioflavonoid content. Addition of 1.0% E. hirta extract was recommended due to the higher content of quercitrin and myricitrin (3.8 mg/g and 1.0 mg/g, respectively) with the adequate sensory characteristic. Production of granulated palm sugar fortified with 1.0% E. hirta extract required IDR110,000.00/kg.Keywords: bioflavonoid, Euphorbia hirta, granulated palm sugar, myricitrin, quercitri
Model Jaringan Syaraf Tiruan untuk Prakiraan Harga Komponen Bahan Baku Pakan Unggas di PT XYZ
Full text linkAbstrakPT XYZ adalah salah satu produsen pakan unggas di Kabupaten Banyuwangi, Jawa Timur. Permasalahan dalam pengembangan pakan unggas di PT XYZ adalah harga pakan unggas yang berfluktuasi. Komponen terbesar bahan baku pembuatan pakan unggas adalah jagung dan bungkil kacang kedelai (BKK). Permasalahan fluktuasi harga pakan unggas dapat diatasi dengan prakiraan harga jagung dan BKK. Prakiraan yang tepat dapat membantu PT XYZ untuk optimalisasi alokasi sumber daya perusahaan. Optimalisasi sumber daya bertujuan untuk meningkatkan keuntungan yang diperoleh perusahaan. Tujuan dari penelitian ini adalah pengembangan model jaringan syaraf tiruan (JST) backpropagation untuk prakiraan harga jagung dan BKK. Model JST dikembangkan dengan perlakuan jumlah lapisan tersembunyi (node hidden layer), fungsi aktivasi, dan laju pembelajaran (learning rate). Data penelitian yang digunakan adalah harga jagung dan BKK pada periode Januari 2016-Oktober 2018. Hasil penelitian menunjukkan bahwa model JST terbaik untuk prakiraan harga jagung adalah 12 node input, 5 node hidden layer, dan 1 node output dengan kombinasi fungsi aktivasi sigmoid biner (logsig)-sigmoid biner (logsig) dan learning rate 0,005. Model JST terbaik untuk prakiraan harga BKK adalah 12 node input, 10 node hidden layer, dan 1 node output dengan kombinasi fungsi aktivasi sigmoid bipolar (tansig)-pure linier (purelin) dan tingkat learning rate 0,006.Kata kunci: harga jagung dan bungkil kacang kedelai, Jaringan Syaraf Tiruan, pakan unggas AbstractPT XYZ is one of the poultry feed producers in Banyuwangi Regency. The problem in developing poultry feed at PT XYZ was related to the fluctuative price of poultry feed itself. The biggest component of raw material for producing poultry feed that affect prices were maize and soybean meal. The problem of poultry feed price fluctuations can be overcome by forecasting the price of maize and soybean meal. The accurate forecast can be used as a reference for PT XYZ in optimizing the allocation of resources so as to increase the profits of the company. The aim of this study was developing a backpropagation neural network (ANN) model. The ANN model was developed by number of hidden layers, activation function, and learning rate. The price of maize and soybean meal in the period January 2016-October 2018 was used as data in this study. The best model for forecasting maize price was 12 input nodes, 5 hidden layer nodes, and 1 output node with a combination of the sigmoid binary (logsig)-sigmoid binary (logsig) activation function and 0.005 learning rate. The best model for forecasting soybean meal was 12 input nodes, 10 hidden layer nodes, and 1 output node with a combination of sigmoid bipolar (tansig)-pure linear activation function (purelin) and 0.006 learning rate.Keywords: Artificial Neural Network, maize and soybean meal prize, poultry fee
Karakterisasi Mutu Ekstrak Kopi Hijau di Jawa Timur untuk Meningkatkan Nilai Ekonominya sebagai Bahan Sediaan Obat
Full text linkAbstrakKandungan polifenol dalam kopi hijau berpotensi menurunkan akumulasi lemak viseral sehingga dapat menurunkan kadar kolesterol total secara signifikan. Kopi hijau memiliki rasa kurang nikmat ketika dikonsumsi, sehingga perlu penelitian mengenai ekstraksi polifenol untuk diolah sebagai produk bernilai jual tinggi. Tujuan dari penelitian ini adalah optimasi kombinasi konsentrasi dan rasio penambahan pelarut yang optimal dalam menghasilkan rendemen dan kadar fenol tertinggi pada proses ekstraksi senyawa polifenol biji kopi hijau. Metode optimasi yang digunakan adalah Response Surface Method dengan Central Composite Design. Penelitian dilakukan menggunakan dua variabel optimasi yaitu konsentrasi pelarut etanol (60–90%) dan rasio pelarut (20–40 ml/g). Respon yang diukur adalah total fenol dan rendemen ekstrak. Kondisi optimum yang diperoleh adalah pada ekstraksi menggunakan konsentrasi pelarut 84,92% dan rasio 40 ml/g dengan desirability sebesar 0,87. Hasil prediksi program menghasilkan total fenol sebesar 534,50 mg GAE/g dan rendemen ekstrak 17,179%. Hasil verifikasi solusi optimal adalah total fenol sebesar 538,83 mg GAE/g dan rendemen 15,39%.Kata kunci: ekstraksi, fenol, kopi hijau, optimasi, polifenol Abstract Polyphenol of green coffee potentially reduces the accumulation of visceral fat so it decreases total cholesterol level significantly. Green coffee has a less delicious taste to be consumed. A study of polyphenol extraction for further processing should be done so it has a higher economic value. The study aimed to determine the optimal combination of solvent concentration and solvent addition ratio for the highest extraction yield and polyphenol’s content. The research method for this research was Response Surface Method with Central Composite Design. This research used two factors, solvent concentration (60-90%) and the solvent addition ratio (20-40 ml/g). The responses were the total phenol and extraction yield. The optimum condition obtained was in treatment with 84.92% solvent concentration and a 40 ml/g solvent ratio with the desirability of 0.87. The program prediction resulted total phenol of 534.50 mg GAE/g and extraction yield of 17.179%. The verified optimal solution obtained the total phenol was 538.83 mg GAE/g, and the yield was 15.39%.Keywords: extraction, green coffee, optimization, phenol, polypheno
Study on Textural, Microbial and Sensory Quality of Blast Frozen Pangasius Fish Fillets Under Frozen Storage
Full text linkAbstractPangasius fish is one of the rapid growing fresh water species in aquaculture. This study was aimed to assess the microbial number, physical quality and sensory evaluation of the Pangasius fish fillets from Nepal. Pangasius fish were collected from Chitwan and Nawalparasi districts, fillets were prepared and blast frozen simultaneously. The microbial number decreased rapidly during storage in frozen condition while Staphlylococcus aureus and Escherichia coli (which were present initially in fillets) disappeared during storage. The sensory panellists preferred air blast frozen fillets stored for one month than stored for two months. Different parts of the fish body showed different textural properties. Hardness was increased during second month of storage while other textural properties were found satisfactory in first month of storage in frozen condition. This study showed that sensory qualities of air blast frozen Pangasius fish fillets changes with time even in frozen storage.Keywords: fillet, microbial number, Pangasius, sensory, texture AbstrakIkan Pangasius adalah salah satu spesies ikan air tawar yang dapat tumbuh cepat saat dibudidayakan. Penelitian ini bertujuan untuk menilai kualitas mikroba, kualitas fisik, dan evaluasi sensorik fillet ikan Pangasius di Nepal. Ikan Pangasius didapatkan dari daerah Chitwan dan Nawalparasi kemudian dibuat fillet dan dibekukan secara langsung. Jumlah mikroba menurun drastis saat penyimpanan dalam kondisi beku, sedangkan Staphlylococcus aureus dan Escherichia coli (yang memang ada di bahan sejak awal) tidak ada selama penyimpanan. Panelis sensoris lebih memilih fillet ikan dengan pembekuan air blast yang disimpan selama satu bulan daripada dua bulan. Bagian tubuh ikan yang berbeda menunjukkan sifat tekstur fillet yang berbeda. Tingkat kekerasan fillet ikan meningkat saat penyimpanan bulan ke dua, sementara sifat tekstur yang lain paling diminati saat penyimpanan bulan pertama dalam kondisi beku. Studi ini menunjukkan bahwa kualitas sensoris fillet ikan Pangasius dengan pembekuan air blast berubah seiring waktu bahkan dalam penyimpanan beku.Kata kunci: fillet, jumlah mikroba, Pangasius, sensori, tekstu
Characteristics of Nata De Taro from “Beneng” Taro Starch Waste with Addition of Various Types of Carbon and Isolated Soy Protein
Full text linkAbstractThe research aims to characterize nata of “Beneng” taro starch waste with addition of various types of carbon and several concentration of Isolated Soy Protein (ISP). The experimental design used was a complete randomized group design with ISP concentrations of 1%, 1.5%, and 2%. “Beneng” taro waste was heated, added with 2% vinegar, then treated with a carbon source of sucrose and glucose 5% and a nitrogen source from the ISP at concentrations of 1%, 1.5%, and 2% and fermented for 13 days. The results showed the combination of glucose with 1% ISP gave the best results and yield of 44.28%, 0.984 cm of thickness was not significantly different from the addition of ZA with a yield of 43.77%, thickness of 1.016 cm. Nata fiber content tends to be higher in the treatment with ZA addition compared to ISP, although it is not significantly different. The value of the white level is getting higher or the nata become brighter in the glucose treatment with ISP and significantly different from other treatments. The addition of ISP has the potential as an alternative for substitution of ZA and tends to increase the brightness of nata color.Keywords: “Beneng” taro, fermentation, isolated soy protein, nat
Ice Cream Cup Production Using Purple Sweet Potato (Ipomoea batatas L. Poir) as a Substitute Ingredient
Full text linkAbstractThis study aimed to define the proportion of purple sweet potato addition as a substitute ingredients of the ice cream edible cup and to reduce its baking time. This study was designed using Central Composite Design (response surface method) with 2 factors, i.e. the proportions of purple sweet potato powder and the baking time with water content, cup resistance, and fracturability as the responses. The main component of purple sweet potato ice cream cup is starch and cellulose as shown by the characteristic of the functional group which are C-H of alkene, C= C of alkyna, C = O of aldehyde/ketone/carboxylic acid/ester, C-C group of aromatic ring, C-O alcohol/ether/carboxylic acid/ester, C-H of aromatic ring and C-H of alkene. The result of the study showed that the the optimum proportion of purple sweet potato powder was 75% and the baking time was 45 minutes with the water content of 4.37%, cup resistance of 253.64 minutes, fracturability of 0.2125 N, protein content of 4.79%, and carbohydrate content of 4.66%. Based on the consumer’s acceptance aspect, purple sweet potato ice cream cup was the mostly liked because of its texture and flavor, meanwhile its color and aroma was the mostly disliked.Keywords: baking, central composite design, ice cream cup, purple sweet potatoes AbstrakTujuan penelitian untuk menentukan proporsi penambahan ubi jalar ungu sebagai substitusi pada pembuatan edible cup es krim serta lama waktu pemanggangannya. Penelitian dirancang dengan menggunakan Metode Respon Permukaan Desain Komposit Terpusat (response surface method) dengan 2 faktor berupa proporsi tepung ubi jalar ungu serta lama pemanggangan dengan 3 respon yaitu terhadap kadar air, ketahanan cup, dan daya patah. Komponen utama penyusun cup es krim ubi jalar ungu adalah pati dan selulosa yang ditunjukkan oleh gugus fungsi karakteristik yaitu gugus C-H alkane, C= C alkuna, C = O aldehid/keton/asam karboksilat/ester, gugus C-C cincin aromatik, C-O alkohol/eter/asam karboksilat/ester, C-H cincin aromatik serta C-H alkena. Hasil penelitian menunjukkan bahwa cup es krim terpilih pada proporsi optimal tepung ubi jalar ungu 75% dan lama pemanggangan 45 menit dengan kadar air sebesar 4,37%, ketahanan cup sebesar 253,64 menit, daya patah sebesar 0,2125 N, kadar protein sebesar 4.79%, dan kadar karbohidrat sebesar 4,66%. Penerimaan konsumen cup es krim ubi jalar ungu yang terbaik adalah disukai pada tekstur dan rasa, sedangkan warna dan aroma tidak disukai.Kata kunci: cup es krim, desain komposit terpusat, pemanggangan, ubi jalar ungu
Green Supply Chain Management untuk Evaluasi Manajemen Lingkungan Berdasarkan Sertifikasi ISO 14001
Full text linkAbstrak Penelitian ini dilakukan pada sebuah studi kasus perusahaan minyak kelapa sawit yang melibatkan beberapa entitas meliputi kebun, pabrik minyak kelapa sawit, dan industri pengolahan. Permasalahan yang dihadapi pada perusahaan ini berupa sistem pengolahan limbah. Hal ini disebabkan oleh peningkatan persentase limbah yang dihasilkan oleh perusahaan. Oleh karena itu perlu mengevaluasi sistem menajemen lingkungan untuk dapat menjaga standar limbah yang ada. Tujuan penelitian ini untuk mengukur penerapan sistem manajemen lingkungan menggunakan konsep Green Supply Chain Management (GSCM). Penerapan sistem manajemen lingkungan telah diatur pada sertifikasi International Standard Organization (ISO) 14001. Penelitian ini menggunakan Supply Chain Operations Reference (SCOR) model untuk merancang proses bisnis dan melakukan pengukuran kinerja dengan menggunakan key performance indicator (KPI). Pengumpulan data diperoleh menggunakan teknik purposive sample dengan jumlah responden sepuluh pakar yang memahami tentang manajemen lingkungan perusahaan. Penelitian ini menghasilkan 24 KPI yang digunakan untuk mengukur kinerja manajemen lingkungan. Nilai kinerja manajemen lingkungan perusahaan diperoleh sebesar 82,41%. Penelitian ini telah mengevaluasi sistem manajemen lingkungan, dengan menguraikan mekanisme penilaian kinerja manajemen lingkungan berdasarkan KPI. Untuk penelitian selanjutnya KPI yang dibuat harus mengkaji beberapa standar lingkungan lainnya untuk mendapatkan hasil yang lebih optimal.Kata kunci: green supply chain management; key performance indicator; pengukuran kinerja AbstractThis research was done in a case study of palm oil industries, which included several entities involving plantations, palm oil factories, and processing industries. The problem of this study showed that there was increasing in the percentage of waste processing systems. Thus, it is necessary to evaluate the environmental management system in order to maintain existing waste standards. The purpose of this study is to measure the application of environmental management systems using the concept of green supply chain management. The application of an environmental management system has been regulated in the International Standard Organization (ISO) certification in 14001. This study used Supply Chain Operations Reference (SCOR) models to design business processes and measured the performance using key performance indicators. Data collection was obtained using purposive sampling technique with ten experts respondents who understand about corporate environmental management. This research found 24 Key Performance Indicators (KPI), which were used to measure environmental management performance. The finding showed that environmental management performance was obtained at 82.41%. This study has evaluated the environmental management system by outlining the mechanism for evaluating environmental management performance based on KPI. Further research is suggested to examine KPI with other environmental standards to get more optimal results.Keywords: green supply chain management; key performance indicator; performance measuremen