Industria: Jurnal Teknologi dan Manajemen Agroindustri (University of Brawijaya)
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Dynamic Rheological, Thermal, and Structural Properties of Starch from Modified Cassava Flour (MOCAF) with Two Cultivars of Cassava
Full text linkAbstractThe objectives of this study were to investigate alteration in the starch properties of modified cassava flour from two different local cassava cultivars from Indonesia at different fermentation times, provide structural information for starch molecules, and characterize the dynamic rheological and thermal properties. Resistant starch, non-resistant starch, and total starch levels in the cassava cultivars were also evaluated. Changes in the starch properties of Cimanggu and Kaspro (local cultivars of cassavas from Indonesia) were compared following different fermentation times (0, 12, and 24 hours). The properties of starch from modified cassava flour were influenced by the fermentation time, although both cassava varieties showed the same general characteristics. Their levels of resistant starch, non-resistant starch, and total starch were 33.28% to 51.74%, 20.51% to 23.72%, and 53.81% to 72.25% (g/100 g dry sample), respectively. The starch granules for the non-fermented samples were oval, polygonal, and round shapes; however, during fermentation, the starch granules became more porous and developed cracks of various sizes. The starches of both varieties showed an onset temperature between 67.85 and 70.17 °C, a peak temperature of 69.33 °C to 71.62 °C, and an end set temperature of 68.62 °C to 70.95 °C, with enthalpy values ranging from 1.25 mJ/mg to 1.74 mJ/mg. Keywords: cassava, cultivar, dynamic rheological, fermentation, modified cassava starch AbstrakTujuan dari penelitian ini adalah untuk mengetahui perubahan sifat pati tepung singkong termodifikasi dari dua varietas singkong lokal Indonesia dengan lama fermentasi yang berbeda, memberikan informasi struktur molekul pati, dan melakukan karakterisasi sifat rheologi dan termal dinamis dari pati. pati resisten, pati non-resisten, dan kadar pati total dalam varietas singkong. Perubahan sifat pati Cimanggu dan Kaspro (varietas singkong lokal Indonesia) dibandingkan setelah dilakukan fermentasi pada waktu yang berbeda (0, 12, dan 24 jam). Sifat pati dari tepung singkong termodifikasi dipengaruhi oleh lama fermentasi, meskipun kedua varietas singkong menunjukkan karakteristik umum yang sama. Kadar pati resisten, pati non-resisten, dan total pati masing-masing 33,28% – 51,74%, 20,51% – 23,72%, dan 53,81% – 72,25% (g/100 g sampel kering). Granula pati dari sampel non-fermentasi berbentuk oval, poligonal, dan bulat. Namun, selama fermentasi, granula pati menjadi lebih berpori dan mengembang dengan terdapat retakan pada berbagai ukuran. Pati dari dua varietas menunjukkan onset temperature (suhu awal) antara 67,85 °C dan 70,17 °C, suhu puncak 69,33 °C – 71,62 °C, dan suhu akhir 68,62 °C – 70,95 °C, dengan nilai entalpi berkisar dari 1,25 mJ/mg - 1.74 mJ/mg.Kata Kunci: dinamik rheologi, fermentasi, pati singkong termodifikasi, singkong, varietas
Systematic Review on Characterization of Tannase from Agricultural By-Products
Full text linkAbstractTannin-rich compounds are widely produced as by-products of many agro-industrial processes. Tannase is an attractive hydrolase for the bioconversion of tannin-rich materials into value-added products by accelerating the hydrolysis of ester and depside linkages. It has opened new opportunities in several industrial sectors, such as food, drinks, and medicines. Primary sources of tannase are microorganisms, particularly bacteria. Tannases or tannin acyl hydrolases, are an important group of biotechnologically relevant enzymes in several industrial applications. Microbial tannases are mostly induced extracellular enzymes produced by submerged and solid-state fermentation. Tannins containing low-value agro-industrial wastes are being extensively used in industries. This review provides a more in-depth knowledge of the research related to the biochemical characteristics of the tannase enzyme activity (in terms of molecular weight, the effect of pH, the effect of temperature, the effect of metal ions, inhibitor, and chelator), extraction, and purification methods. Additionally, the potential use of agricultural waste as a substrate for tannase production has also been reviewed, including the utilization of pomegranate peel waste (PmPW), banana peel waste (BPW), or potato peel waste (PtPW).Keywords: agricultural waste, tannase, tannin AbstrakSenyawa kaya tanin diproduksi secara luas sebagai produk sampingan dari banyak proses agroindustri. Tannase adalah hidrolase yang menarik untuk biokonversi bahan kaya tanin menjadi produk bernilai tambah dengan mempercepat hidrolisis ikatan ester dan depside. Hal tersebut telah membuka peluang baru di beberapa sektor industri, seperti makanan, minuman, obat-obatan, dan sebagainya. Sumber utama tannase adalah mikroorganisme, terutama bakteri. Tannase atau tanin asil hidrolase, adalah kelompok penting dari enzim yang relevan secara bioteknologi yang digunakan dalam beberapa aplikasi industri. Tannase dari mikroba sebagian besar diinduksi enzim ekstraseluler dan diproduksi oleh fermentasi terendam dan fermentasi keadaan padat. Tanin yang terkandung dalam limbah agroindustri bernilai rendah banyak digunakan dalam industri. Ulasan ini memberikan pengetahuan yang lebih mendalam tentang penelitian terkait karakteristik biokimia aktivitas enzim tannase (dari segi berat molekul, pengaruh pH, pengaruh suhu, pengaruh ion logam, inhibitor, dan chelator), metode ekstraksi dan pemurnian. Selain itu juga telah dikaji potensi pemanfaatan limbah pertanian sebagai prekursor ekstrak tannase, antara lain pemanfaatan limbah kulit buah delima (PmPW), limbah kulit pisang (BPW), atau limbah kulit kentang (PtPW).Kata Kunci: limbah pertanian, tannase, tanni
The Potential of Bitter Leaf (Vernonia amygdalina) in Herbal Medicine as Anti-Inflammatory Agent
Full text linkAbstractThe inflammatory process involves increased vascular permeability, protein denaturation, and membrane alteration. Flavonoids are a class of secondary metabolites with biological and pharmacological activities, including anti-inflammatory. The bitter leaf, Vernonia amygdalina (VA), are used in various alternative medicine in several countries, including Indonesia. Chemical components in VA leaf are polyphenolic compounds, flavonoids, terpenes, and coumarins. The previous study exhibited that the anti-inflammatory activities of plants are closely related to the levels of polyphenols and flavonoids. Therefore, this study aimed to evaluate the anti-inflammatory activity of VA leaf and determine the total flavonoid-phenolic content of VA leaf ethanolic extract. The extraction method used maceration by ethanol as a solvent. The anti-inflammatory activity was measured by protein denaturation inhibition properties. The total flavonoid and phenolic content were determined by colorimetric and Folin-Ciocalteu methods, in which both procedures were measured by UV-Visible spectrophotometry at maximum wavelength. The results showed that VA leaf ethanolic extract has an anti-inflammatory effect with a half inhibition concentration (IC50) of 346.23 μg/mL. The total flavonoid and phenolic content of the ethanolic extract of VA leaves were 25.62 mgQE/g extracts and 21.47 mgGAE/g extract, respectively. Thus, the ethanolic extract of VA leaves can potentially be developed as an anti-inflammatory agent in herbal medicine.Keywords: anti-inflammatory, flavonoid, gallic acid, phenolic, quercetin AbstrakProses inflamasi melibatkan peningkatan permeabilitas vaskular, denaturasi protein, dan perubahan membran. Flavonoid merupakan senyawa metabolit sekunder dengan aktivitas biologis dan farmakologis potensial, termasuk sebagai antiinflamasi. Daun pahit, Vernonia amygdalina (VA), digunakan dalam berbagai pengobatan alternatif di beberapa negara, termasuk Indonesia. Komponen kimia dalam daun VA adalah senyawa polifenol, flavonoid, terpen, dan kumarin. Studi sebelumnya menunjukkan bahwa aktivitas anti-inflamasi tanaman terkait erat dengan kadar polifenol dan flavonoidnya. Oleh karena itu, penelitian ini bertujuan untuk mengevaluasi aktivitas antiinflamasi daun VA dan mengetahui kandungan flavonoid-fenolik total pada ekstrak daun VA. Metode ekstraksi menggunakan maserasi dengan etanol sebagai pelarut. Aktivitas antiinflamasi diukur dengan menggunakan metode penghambatan denaturasi protein. Kandungan total flavonoid dan fenolik ditentukan dengan metode kolorimetri dan Folin-Ciocalteu. Kedua prosedur tersebut diukur pada spektrofotometri UV-Visible pada panjang gelombang maksimum. Hasil penelitian menunjukkan bahwa ekstrak etanol daun VA memiliki efek anti-inflamasi dengan konsentrasi daya hambat 50% (IC50) sebesar 346,23 µg/mL. Kandungan total flavonoid dan fenolik ekstrak etanolik daun VA berturut-turut adalah 25,62 mgQE/g ekstrak dan 21,47 mgGAE/g ekstrak. Dengan demikian, ekstrak etanol daun VA berpotensi untuk dikembangkan sebagai agen anti-inflamasi dalam pengobatan herbal.Kata kunci: anti-inflamasi, asam galat, fenolik, flavonoid, querceti
Supplementation of Antioxidant Liang Tea Extracts on Goat Milk Cream Cheese
Full text linkAbstractCream cheese is a soft cheese that does not go through a ripening process and is widely used in various kinds of food preparations. Goat's milk is an alternative milk for cream cheese production. The addition of antioxidant extract from liang tea potentially produces functional cream cheese. This research aimed to obtain the concentration of added antioxidant liang tea extract in the formulation that produces the best characteristics of goat's milk cream cheese. This research used a Randomized Block Design method with one factor: the concentration of liang tea extract as an antioxidant. The treatment consisted of 5 levels of liang tea concentrations, 0%, 1.5%, 2%, 2.5%, and 3%, with five repetitions. The research showed that adding various concentrations of liang tea antioxidant extract produced a water content of 61.06%-62.09% and a fat content of 12.68%-14.46%. The resulting color characteristics with the L* value range from 60.83-76.43 (decreasing brightness), the* value range from -6.69-6.71 (reddish), and the b* value range from 4.47-23 .88 (yellowish). Antioxidant activity is expressed by percent inhibition of 1,1-diphenyl-2-picrylhydrazil (DPPH), ranging from 36.00%-79.56%. The antioxidant activity of goat's milk cream cheese increases if the addition of liang tea extract is high. Based on the effectiveness index, the best goat's milk cream cheese is produced by adding a 3% concentration of liang tea. The cream cheese has a water content of 62.19%, a fat content of 14.46%, color (L* = 60.83, a* = 6.71, b* = 23.88), and antioxidant activity of 79.56%.Keywords: antioxidant, cream cheese, goat milk, liang tea AbstrakCream cheese merupakan salah satu jenis keju lunak yang tidak melalui proses pematangan dan banyak diaplikasikan pada berbagai macam olahan pangan. Susu kambing menjadi alternatif susu untuk membuat cream cheese. Penambahan ekstrak antioksidan dari liang teh berpotensi untuk membuat cream cheese fungsional. Tujuan penelitian ini untuk memperoleh konsentrasi penambahan ekstrak antioksidan liang teh dalam formulasi yang menghasilkan karakteristik cream cheese susu kambing terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor, yaitu konsentrasi ekstrak liang teh sebagai antioksidan. Perlakuan yang dilakukan terdiri dari 5 taraf, yaitu 0%, 1,5%, 2%, 2,5% dan 3% dengan 5 kali ulangan. Hasil penelitian menunjukkan penambahan berbagai konsentrasi ekstrak antioksidan liang teh menghasilkan kadar air pada rentang 61,06%-62,09% dan kadar lemak pada rentang 12,68%-14,46%. Karakteristik warna yang dihasilkan dengan rentang nilai L* adalah 60,83-76,43 (kecerahan menurun), nilai a* pada rentang -6,69-6,71 (kemerahan), dan nilai b* pada rentang 4,47-23,88 (kekuningan). Aktivitas antioksidan dinyatakan dengan persen penghambatan 1,1-diphenyl-2-picrylhydrazil (DPPH) pada rentang 36,00%-79,56%. Aktivitas antioksidan cream cheese susu kambing semakin meningkat jika penambahan ekstrak liang teh semakin tinggi. Cream cheese susu kambing terbaik berdasarkan indeks efektivitas dihasilkan dengan penambahan konsentrasi liang teh 3%. Cream cheese tersebut mempunyai kadar air 62,19%, kadar lemak 14,46%, warna (L* = 60,83, a* = 6,71, b* = 23,88), dan aktivitas antioksidan 79,56%.Kata kunci: antioksidan, cream cheese, liang teh, susu kambing
Physicochemical Characteristics and Anti-Bacterial Ability of Liquid Soap with the Addition of Pandan Wangi Extract
Full text linkAbstractPandan wangi leaves have bioactive properties that can inhibit the growth of Staphylococcus aureus and Escherichia coli bacteria so they can prevent skin infections. The ability of pandan wangi leaf extract to inhibit microbial growth can be applied to liquid soap. This research was conducted to determine the characteristics of liquid soap with the addition of pandan wangi leaf extract. This study used a completely randomized design with five treatments and three replications. The treatment in this study was a variation of adding pandan wangi leaf extract to the liquid. soap formulation, which were 1.5; 2.0; 2.5; 3.0; and 3.5 grams. The data obtained was analyzed statistically using analysis of variance (ANOVA). The results of variance showed that the addition of pandan wangi leaf extract had a significant effect on foam stability, acidity (pH), anti-bacterial activity test, and sensory test. The liquid soap treatment chosen in this study was the addition of 3.5 grams of pandan wangi extract with a foam stability value of 81.52%, specific gravity of 1.0596 g/ml, viscosity of 271.7 mPas, acidity of 9.02, amount of free alkali 0%, has an anti-bacterial inhibition zone against Escherichia coli 11.22 mm and Escherichia coli 12.22 mm, does not irritate, and is preferred by hedonic panelists with a description of pandan wangi aroma.Keywords: anti-bacterial, liquid bath soap, pandan wangi leaf extract AbstrakDaun pandan memiliki sifat bioaktif yang dapat menghambat pertumbuhan bakteri Staphylococcus aureus dan Escherichia coli sehingga dapat mencegah infeksi kulit. Kemampuan ekstrak daun pandan wangi dalam menghambat pertumbuhan mikroba dapat diaplikasikan pada sabun cair. Penelitian ini dilakukan untuk mengetahui karakteristis sabun cair dengan penambahan ekstrak daun pandan wangi. Penelitian ini menggunakan rancangan acak lengkap dengan lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini adalah variasi penambahan ekstrak daun pandan wangi dalam cairan. formulasi sabun, yaitu 1,5; 2,0; 2,5; 3,0; dan 3,5 gram. Data yang diperoleh dianalisis secara statistik menggunakan analysis of variance (ANOVA). Hasil varians menunjukkan bahwa penambahan ekstrak daun pandan wangi berpengaruh nyata terhadap stabilitas busa, keasaman (pH), uji aktivitas antibakteri, dan uji sensorik. Perlakuan sabun cair yang dipilih dalam penelitian ini adalah perlakuan penambahan 3,5 gram ekstrak pandan wangi dengan nilai stabilitas busa 81,52%, berat jenis 1,0596 g/ml, viskositas 271,7 mPas, keasaman 9,02, jumlah alkali bebas 0%, memiliki anti- zona hambat bakteri terhadap Escherichia coli 11,22 mm dan Escherichia coli 12,22 mm, tidak mengiritasi, dan disukai panelis hedonis dengan deskripsi aroma pandan wangi.Kata kunci: anti bakteri, ekstrak daun pandan wangi, sabun mandi cai
External Defects and Soil Deposits Identification on Potato Tubers using 2CCD Camera and Principal Component Images
Full text linkAbstractPrecise recognition of potato external defects and the ability to identify defects and non-defect areas are in demand. Common scab represents a significant issue that requires detection, yet identifying the extent of common scab infection remains challenging when using a standard RGB camera. In this research, a 2CCD camera system that could obtain a set of RGB and near-infrared images, which could enhance defect detection, has been used. Image segmentation strategies based on a single principal component image and the principal component pseudo-colored image have been proposed to identify external potato defects while excluding soil deposits on the potato surface, often recognized as defects by the normal color machine vision system. Performance metrics calculation results show relatively good results, with segmentation true accuracy around 64% for both methods. Principal component pseudo-colored images were able to discriminate defects area and soil deposits in a single image. The methods presented in this paper could be used as the basis to develop further classification and grading algorithms.Keywords: image processing, multispectral, PCA, surface defects AbstrakPengenalan yang tepat terhadap cacat eksternal kentang dan kemampuan untuk mengidentifikasi area cacat dan non-cacat sangat dibutuhkan. Keropeng yang umum merupakan masalah signifikan yang memerlukan deteksi, namun mengidentifikasi tingkat infeksi keropeng yang umum tetap menjadi tantangan saat menggunakan kamera RGB standar. Penelitian ini menggunakan sistem kamera 2CCD yang dapat memperoleh serangkaian gambar RGB dan inframerah dekat yang dapat meningkatkan deteksi cacat. Strategi segmentasi gambar berdasarkan gambar komponen utama tunggal dan gambar berwarna semu komponen utama diusulkan untuk mengidentifikasi cacat eksternal kentang dengan mengecualikan endapan tanah pada permukaan kentang yang sering dikenali sebagai cacat oleh sistem penglihatan mesin warna normal. Hasil penghitungan metrik kinerja menunjukkan hasil yang relatif baik, dengan akurasi segmentasi sebenarnya sekitar 64% untuk kedua metode. Komponen utama gambar berwarna semu mampu membedakan area cacat dan endapan tanah dalam satu gambar. Metode yang disajikan dalam penelitian ini dapat digunakan sebagai dasar untuk mengembangkan algoritma klasifikasi dan penilaian lebih lanjut.Kata Kunci: cacat permukaan, multispektral, PCA, pengolahan citra
Improvement in Body Posture of Sumedang Tofu Small Enterprise Workers Using Workplace Ergonomic Risk Assessment (WERA)
Full text linkAbstract This study aims to analyse the work body postures, to determine the work risk level before and after the improvement using the Workplace Ergonomic Risk Assessment (WERA) and to improve the workstation by designing ergonomic production tools. An empirical study was carried out at a small industry producing Sumedang Tofu at Rimbo Panjang, Pekanbaru, Indonesia. The workers must bend their body to move 77 kg soybeans with an 11 kg single-lifting capacity. The level of work risk was determined using the Workplace Ergonomic Risk Assessment (WERA) method based on nine categories, i.e., shoulders, wrists, back, legs, neck, strength, vibration, contact pressure, and work duration. The soaking and milling stations scored 35 and 31 using the WERA method. The two scores indicated an average performance level that requires improvement. Anthropometric data were used to develop tools for improving workers' body posture. The new tool used for soaking and milling has footrests, so workers did not have to reach too far above their chests to move the soybeans to the milling. The soaking station and the milling station both achieved a score of 24, which is considered as a low level, indicating that neither station requires improvement. Time reduction after the body posture improvement was 3.33 seconds for the milling station and 2.08 seconds for the soaking station.Keywords: anthropometry, soybean, posture improvement, workplace ergonomic risk assessment AbstrakPenelitian ini bertujuan untuk mengidentifikasi postur kerja untuk mengetahui tingkat risiko kerja sebelum dan sesudah dilakukan perbaikan menggunakan metode Workplace Ergonomic Risk Assessment (WERA) dan memperbaiki workstation dengan merancang alat produksi yang ergonomis. Sebuah studi empiris dilakukan di sebuah usaha kecil tahu Sumedang di Rimbo Panjang, Pekanbaru, Indonesia. Para pekerja perusahaan harus membungkuk untuk memindahkan 77 kg kedelai dengan kapasitas angkat 11 kg. Tingkat risiko kerja ditentukan dengan menggunakan metode Workplace Ergonomic Risk Assessment (WERA) berdasarkan sembilan kategori, yaitu bahu, pergelangan tangan, punggung, kaki, leher, kekuatan, getaran, tekanan kontak, dan durasi kerja. Stasiun perendaman dan stasiun penggilingan memperoleh skor 35 dan 31 dengan menggunakan metode WERA sebelum perbaikan postur tubuh. Kedua skor tersebut menunjukkan tingkat kinerja rata-rata yang memerlukan perbaikan. Data antropometri digunakan untuk mengembangkan alat untuk memperbaiki postur tubuh pekerja. Alat baru yang bisa digunakan untuk merendam dan menggiling ini memiliki pijakan kaki, sehingga pekerja tidak perlu menjangkau terlalu jauh di atas dada untuk memindahkan kedelai ke penggilingan. Stasiun perendaman dan stasiun penggilingan keduanya mencapai skor 24, dengan tingkat yang rendah, menunjukkan bahwa tidak ada stasiun yang memerlukan perbaikan. Pengurangan waktu setelah perbaikan postur tubuh adalah 3,33 detik untuk stasiun penggilingan dan 2,08 detik untuk stasiun perendaman.Keywords: anthropometri, kedelai, perbaikan postur, workplace ergonomic risk assessmen
Simple Vision System for Apple Varieties Classification
Full text linkAbstractEvery variety of apple has its particular physical characteristics, which are affected by different pre-harvest factors. Manual classification of these varieties by human labor has several weaknesses, such as the inconsistency, subjectivity, fatigue and different accuracy due to different level of experience of the inspector. This study was aimed to design and evaluate a simple computer-based vision system for recognizing and grading several varieties of apples based on their physical characteristics. Images of apples were taken and were used as training data with different algorithms to extract the particular characteristics of each variety, such as color and shape. The extracted Hue color channels and contour vector were recorded as the reference data and were used to recognize the similar characteristic of those images from the testing data group. The k-nearest neighbors algorithm was used to decide whether an apple belongs to a particular variety. The results show that the recognition rate based on color only was between 84–97% and it was between 5–77% it is based on the shape only. Rotating the image significantly increases the recognition rate (to be between 5 - 69% based on the shape only). Moreover, combining both color and shape characteristics significantly improves the recognition rate.Keywords: apple’s varieties classification, color signatures, combined color-morphology signatures, morphology signature, vision system AbstrakSetiap jenis buah apel memiliki penciri fisik spesifik, yang dipengaruhi oleh berbagai faktor pra-panen. Teknik klasifikasi manual memiliki banyak kelemahan, antara lain adalah subjektifitas, ketidakkonsistenan, kelelahan fisik dan psikologis, serta tingkat pengalaman dari petugas yang melakukannya. Tujuan studi ini adalah melakukan proses desain dan pengujian suatu sistem visi sederhana berbasis komputer untuk mengenali dan mengklasifikasi berbagai jenis buah apel berdasarkan penciri spesifiknya. Citra buah apel dari sampel latih diproses dengan berbagai algoritma untuk mengekstraksi berbagai parameter pencirinya, yaitu parameter warna dan bentuk. Informasi histogram kanal warna Hue dan vektor kontur hasil ekstraksi kemudian disimpan sebagai data referensi dan digunakan sebagai pembanding terhadap parameter serupa dari citra data uji. Keputusan diambil menggunakan algoritma K-Nearest Neighbors. Hasil menunjukkan bahwa laju pengenalan berbasis fitur tunggal warna berkisar antara 84–97%, sementara berbasis fitur tunggal morfologi berkisar antara 5–77%. Perubahan orientasi sampel sebagai data training akan meningkatkan laju pengenalan berbasis fitur tunggal morfologi secara signifikan, yaitu dari 5% menjadi 69%. Penggabungan dua fitur penciri warna dan morfologi dapat meningkatkan laju pengenalan lebih baik lagi.Kata Kunci: klasifikasi jenis buah apel, penciri warna, penciri morfologi, gabungan penciri warna dan morfologi, sistem vis
Identification of Key Agility Variables to Improve Poultry Supply Chain Sustainability: Indonesian Case
Full text linkAbstractAll industries face new challenges after COVID-19, including the Indonesian poultry industry. As an essential food supply sector, the poultry industry supply chain must respond and adapt to new post- COVID-19 conditions. This study aims to analyze the relationship between agility and sustainability in the supply chain of the Indonesian poultry industry for facing various challenges. The method used in this research was the Interpretive Structural Modeling-“Matriced Impacts Croisés Appliquée á un Classement” (ISM-MICMAC) method. The agility and sustainability variables were validated initially by involving industrial supply chain stakeholders in the Focus Group Discussion (FGD). The study successfully modeled the relationship between agility and sustainability in the integrated supply chain of the Indonesian poultry industry. The agility variable is the driver for the sustainability of the integrated national poultry industry supply chain, with customer sensitivity being an essential key factor in improving the sustainability of the Indonesian poultry supply chain.Keywords: COVID-19, agility, sustainability, ISM-MICMAC AbstractSemua industri menghadapi tantangan baru pasca COVID-19, termasuk industri unggas nasional. Rantai pasok industri unggas sebagai sektor penting untuk pasokan makanan harus mampu merespon dan beradaptasi dengan kondisi baru pasca COVID-19. Penelitian ini bertujuan untuk menganalisis hubungan antara kecepatan berpindah dan keberlanjutan pada rantai pasok industri unggas nasional dalam menghadapi berbagai tantangan. Metode yang digunakan adalah metode Interpretive Structural Modeling-Matriced Impacts Croisés Appliquée á un Classement (ISM-MICMAC). Validasi terhadap variabel kecepatan berpindah dan keberlanjutan dilakukan pada tahap awal dengan melibatkan aktor rantai pasok industri pada forum Focus Group Discussion (FGD). Hasil penelitian berupa model hubungan antara kecepatan berpindah dan keberlanjutan pada rantai pasok industri unggas nasional terintegrasi. Variabel kecepatan berpindah menjadi pendorong keberlangsungan rantai pasok industri unggas nasional yang terintegrasi dengan customer sensitivity menjadi faktor kunci yang penting untuk meningkatkan keberlanjutan rantai pasok industri unggas.Kata kunci: COVID-19, ISM-MICMAC, keberlanjutan, kecepatan berpinda