Industria: Jurnal Teknologi dan Manajemen Agroindustri (University of Brawijaya)
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Environmental Impact Evaluation of a Fresh Milk Production
Full text linkAbstractThe study aimed to evaluate the waste impact on the environment in fresh milk production activities from the dairy cows rearing on farms to the distribution process of fresh milk to a milk processing factory and fresh milk selling agents, identify the most significant potential for contamination from fresh milk production activities on the environment, and provide alternative improvements based on the most significant environmental impact caused by fresh milk production activities. This research was conducted in a dairy farmer cooperative which is an organization that produces fresh milk. The Life Cycle Assessment (LCA) method was used to evaluate the environmental impact of fresh milk production activities. The analysis was carried out using SimaPro 9.0.0.47 software. The LCA stages carried out were Goal and Scope Definition, Life Cycle Inventory, Life Cycle Impact Assessment (LCIA), and Life Cycle Interpretation. The assessment of improvement alternatives was then analyzed using the pairwise comparison method to determine the highest weight. The results showed that the three most significant impact categories, namely eutrophication, human toxicity soil, and acidification. The biggest contamination from fresh milk production activities occurs in the fresh milk extraction process. Processing dairy cow dung into manure was the prioritized recommendation to reduce the impact.Keywords: environmental impact, life cycle assessment, fresh milk AbstrakPenelitian ini bertujuan untuk mengevaluasi dampak limbah terhadap lingkungan pada aktivitas produksi susu segar mulai dari pemeliharaan sapi perah di peternakan sampai pada proses distribusi susu segar ke pabrik pengolah susu dan agen penjual susu segar, mengetahui potensi cemaran terbesar dari aktivitas produksi susu segar terhadap lingkungan, dan memberikan alternatif perbaikan berdasarkan dampak lingkungan terbesar yang disebabkan oleh aktivitas produksi susu segar. Penelitian ini dilakukan di a dairy farmer cooperative yang merupakan suatu organisasi yang memproduksi susu dalam bentuk segar. Metode Life Cycle Assessment (LCA) digunakan untuk mengevaluasi dampak lingkungan dari kegiatan produksi susu segar. Analisis dilakukan dengan software SimaPro 9.0.0.47. Tahapan LCA yang dilakukan adalah Goal and Scope Definition, Life Cycle Inventory, Life Cycle Impact Assessment (LCIA), dan Life Cycle Interpretation. Penilaian alternatif perbaikan kemudian dianalisis menggunakan metode perbandingan berpasangan untuk menentuan bobot tertinggi. Hasil penelitian menunjukkan bahwa tiga kategori dampak tertinggi yaitu eutrhopication, human toxicity soil dan acidification. Cemaran terbesar dari kegiatan produksi susu segar terjadi pada proses ekstraksi susu segar. Pengolahan kotoran sapi perah menjadi pupuk kandang merupakan rekomendasi yang diprioritaskan untuk mengurangi dampak tersebut..Kata kunci: dampak lingkungan, life cycle assessment, susu sega
The Implementation of Integrated Quality Function Deployment (QFD) and SWOT Analysis in the Quality Improvement Strategy of Jackfruit Chips
Full text linkAbstractQuality is one inseparable attributes that should be noted in fulfilling consumers’ need and expectation. Each product must have certain advantages in order to be able to compete in the market. Customers’ loyalty is the key to sustainable quality improvement. CV X is a business unit located in Malang selling various snack souvenirs products from Malang. This souvenirs shop has become one of the main destinations for shopping snack souvenirs in Malang. Furthermore, jackfruit chips are one of the most popular fruit chips sold by CV X. The increasing popularity of jackfruit chips in the market will affect the quality expected by consumers. Quality Function Deployment (QFD) is one of the most effective tools that can support a company or business unit by creating a response to consumer needs, explaining consumer’s demand toward certain products and determining any process needed to meet consumer’s expectations. The objective of this study is to analyze several attributes that affect consumer satisfaction on jackfruit chips produced by CV X. The results of this study suggest that a product with stable volume is in the first place with the value of 7. Meanwhile, from the data analyzed with Strength Weakness Opportunity Threat (SWOT) Analysis, the result indicates that the product value is on the S-O position, with specific indicators of having a competitive price and market leader.Keywords: jackfruit chips, improvement strategy, quality function deploymen
Edible Film Made of Corn Starch-Carrageenan-Rice Bran: The Characteristic of Formula's Viscosity, Water Content, and Water Vapor Transmission Rate
Full text linkAbstractThis research aimed to obtain the best formulation of corn starch, carrageenan, and rice bran as the main components of edible film to improve formula’s viscosity, water content, and Water Vapour Transmission Rate (WVTR). This research was an experimental research using Randomized Complete Block Design (RCBD). The first factor was corn starch concentration (1.5%; 2.5%; 3.5%), the second factor was carrageenan concentration (0.67%; 1%; 1.33%), and the third factor was rice bran concentration (0.12%; 0.25%; 0.38%). The analysis of variance showed that the interaction of corn starch, carrageenan, and rice bran has a significant impact on the viscosity, water content, and WVTR value of the edible film. Based on the viscosity, water content, and WVTR value of the edible film, the best formulation was found in the edible film with the corn starch concentration of 2.5%, 1% carrageenan, and 0.25% rice bran. The formula's viscosity value of this edible film was 165.1 ± 5.3 cP, with 14.65 ± 0.05% of water content, and 60.13 ± 0.05 g/m2/h of WVTR value.Keywords: carrageenan, corn starch, edible film, rice bran Abstrak Tujuan dari penelitian ini adalah untuk mendapatkan formulasi terbaik dari pati maizena, karagenan, dan bekatul padi sebagai komponen dasar edible film untuk meningkatkan viskositas formula. kadar air, dan Water Vapour Transmission Rate (WVTR). Penelitian ini dilakukan secara eksperimental dengan menggunakan Rancangan Acak Kelompok (RAK). Faktor pertama adalah konsentrasi pati maizena (1,5% ; 2,5% ; 3,5%), faktor kedua adalah konsentrasi karagenan (0,67%; 1%; 1,33%), dan faktor ketiga adalah konsentrasi bekatul padi (0,12% ; 0,25% ; 0,38%). Hasil analisis ragam menunjukkan interaksi penambahan pati maizena, karagenan, dan bekatul padi berpengaruh nyata terhadap viskositas formula edible film, kadar air, dan nilai WVTR edible film. Formulasi terbaik sesuai karakteristik viskositas formula edible film, kadar air, dan nilai WVTR edible film adalah edible film dengan konsentrasi pati maizena 2,5%, karagenan 1%, dan bekatul 0,25% yang memiliki nilai viskositas formula edible film sebesar 165,1 ± 5,3 cP, kadar air edible film sebesar 14,65 ± 0,05%, dan nilai WVTR edible film sebesar 60,13 ± 0,05 g/m2/jam.Kata kunci: bekatul padi, edible film, karagenan, pati maizena
Quality Characteristics of Salt Fortification with Dragon Fruit Peel in Plastic Packaging during Storage Period
Full text linkAbstractDragon fruit peel is another option for salt fortification beside of iodized salt. Dragon fruit peel contains source of vitamin C needed by our body. The objective of this study is to find out the quality characteristics of fortification of salt with dragon fruit peel during storage period. Fortified salt was stored in Low-Density Polyethylene (LDPE) and High-Density Polyethylene (HDPE) plastics at room temperature and at the temperature of 35°C. Fortified salt was stored for a month. Tests performed during storage period were water content, NaCl, vitamin A and vitamin C content. The experimental design used was randomized block design with 2 factors, those are temperature and packaging type. Statistic test was performed with Variance Test and Duncan Test in the significance level of 5%. Fortified salt production used 40% of dragon fruit peel extract. Results showed that different packaging type and storage temperature did not have real impact on NaCl and vitamin A content of fortification salt with dragon fruit peel. Water content of fortification of salt with dragon fruit peel is affected by storage temperature. However, packaging type does not give real impacts on vitamin A content. Packaging type have a real impact on vitamin C content. Fortification of salt with dragon fruit peel has the ability to bind vitamin C so that it can be used as an alternative source of vitamin C.Keywords: dragon fruit peel, salt fortification, storag
Evaluation on Moisture Content of Eucheuma cottonii Seaweed Variety using Statistical Quality Control Approach
Full text linkAbstractQuality is a crucial factor of an industry. PT XYZ is an exporter and distributor company of seaweed in Makassar city. It exports various varieties of seaweed, one of them is Eucheuma cottonii. Quality must be maintained to preserve and increase company image or reputation and consumer satisfaction. The study aims to improve quality of seaweed through quality control by using Statistical Quality Control (SQC) method. Receiving data of Eucheuma cottonii seaweed obtained from 30 sample groups, each group contains three different samples. Analysis on the process capability then was carried out so that the obtained score of process capability ratio was 0.35<1 and the process capability index score was -0.12<0. It can be concluded that the receiving process of seaweed in this company was incapable and need improvement to increase receiving process capability of seaweed. Several factors caused this incapable process were the unskilled human resources on seaweed handling in material receiving process and during distribution process from the farmer, the limitation of reliable measuring instruments, and the lack of constructive partnership between farmers, suppliers, and industry. Hence, this study suggested to improve skills of the employee, supplier, and farmer regarding seaweed cultivation and handling, to provide more reliable measuring instruments, and to develop constructive partnership development among farmer, supplier, and industry as an improvement of seaweed quality on receiving process.Keywords: Statistical Quality Control, quality control, Euchema cottonii, seaweed AbstrakKualitas merupakan faktor penting dalam suatu industri. PT XYZ merupakan perusahaan eksportir dan distributor rumput laut di Kota Makassar yang mengekspor berbagai macam jenis rumput laut, salah satunya jenis Eucheuma cottonii. Kualitas produk perlu dijaga untuk mempertahankan dan meningkatkan citra perusahaan dan kepuasan konsumen. Kajian ini bertujuan meningkatkan kualitas rumput laut melalui pengendalian kualitas dengan metode Statistical Quality Control. Data penerimaan rumput laut jenis Eucheuma cottonii diperoleh sebanyak 30 kelompok sampel dan tiap kelompok terdapat tiga sampel yang berbeda. Selanjutnya dilakukan analisis kemampuan proses agar didapatkan nilai untuk rasio kemampuan proses adalah 0,35<1, dan untuk indeks kemampuan proses adalah -0,12<0. Dari hasil perhitungan dapat disimpulkan bahwa proses penerimaan rumput laut di perusahaan ini tidak capable, sehingga perlu dilakukan perbaikan untuk meningkatkan kapabilitas proses penerimaan rumput laut. Beberapa faktor yang menyebabkan proses not capable yaitu keterbatasan pengetahuan pada sumber daya manusia terkait dengan penanganan rumput laut pada proses penerimaan material dan selama proses distribusi dari petani, keterbatasan alat ukur yang reliable, lemahnya kemitraan konstruktif antara petani, pemasok, dan industri. Kualitas rumput laut pada proses penerimaan dapat ditingkatkan dengan melakukan peningkatan pengetahuan pada pekerja, pemasok, dan petani mengenai budidaya dan penanganan rumput laut, penyediaan alat ukur yang andal, serta pengembangan kemitraan yang konstruktif antara petani, pemasok, dan industri.Kata kunci: Euchema cottonii, quality control, rumput laut, Statistical Quality Control
The Pattern of Local Cassava-Based Processed Food Choice in Lampung Province
Full text linkAbstractLocal food is a potential commodity in food consumption diversification. Tapioca vermicelli and “siger” rice are two local foods developed in Lampung Province. However, these products have not brought any contribution to the community's food consumption pattern. The objective of this study is to analyze the choice pattern and any factors relating to the choice of tapioca vermicelli and “siger” rice. This research used a quantitative research approach with a survey method. It was conducted in Metro City and Pringsewu Regency with a sample of 110 households. The analysis of Chi-Square descriptive statistics and correlation was used to analyze the data. The results of the research found that tapioca vermicelli is quite popular (widely chosen) by the families living around the agroindustrial area of Metro City. However, “siger” rice is not widely used by people in this location. Tapioca vermicelli is consumed more often with meatballs in a medium frequency and total consumption of 45.33 grams/ household/day. “Siger” rice is consumed as a variation with rare consumption, and its average consumption amount is 9.34 grams/household/day. Any variables related to vermicelli tapioca choice are knowledge level on food diversification, education level, age, household income and knowledge level on nutrition. Whereas, any factors related to “siger” rice choice are product identification, knowledge of food diversification and accessibility. Keywords: food choice patterns, local food, “siger” rice, tapioca vermicell
The Evaluation of Spray Drying Process Condition on the Characteristics of Xylitol Powder from Oil Palm Empty Fruit Bunches
Full text linkAbstractXylitol is a low-calorie, natural sweetener which has similar sweetness properties to sucrose. Xylitol can be produced from the hemicellulose hydrolysate of Oil Palm Empty Fruit Bunches (OPEFB). Several steps required for this process, including pretreatment, the hydrolysis of xylan to xylose and the reduction of xylose to xylitol. In a commercial market, xylitol is commonly found in the form of powder in order to maintain its distribution stability and practicality. The spray drying method is a drying method that is mostly used in dry or powder products manufacturing industry. This research aims to investigate the effect of spray drying and to determine proper inlet temperature and maltodextrin concentration on xylitol powder characteristics that are similar to the quality of commercially produced xylitol. Randomized Group Design Method is a data processing method used in this research which consisted of two factors: inlet temperature (160 oC and 180 oC) and maltodextrin concentrations (20%, 25%, and 30%). Based on the result of the research, the inlet temperature significantly affected the water content, solubility, hygroscopic levels and calorie content. Results also showed that maltodextrin concentration had a significant effect on the hygroscopic levels, water content and calorie content. Xylitol powder similar to the commercially produced xylitol was obtained from the inlet temperature of 160 oC and 20% of maltodextrin, with the water content of 5.17%, hygroscopic levels of 8.55%, solubility of 99.346%, calorie content of 2.71 cal/g and xylitol content of 0.034 g/L.Keywords: inlet temperature, maltodextrin, oil palm empty fruit bunch, spray drying, xylito
Peran Stakeholder dalam Meningkatkan Kinerja Usaha Mikro Kecil di Kota Padang, Sumatera Barat
Full text linkAbstrak Tujuan dari penelitian ini adalah mengidentifikasi peran stakeholder dalam upaya meningkatkan kinerja usaha mikro dan kecil (UMK) di Kota Padang, Sumatera Barat. Pengumpulan data menggunakan teknik Focus Group Discussion (FGD) dengan metode Matrix of Alliance and Conflict: Tactics, Objective and Recomendation (MACTOR). Hasil penelitian menunjukkan bahwa Dinas Koperasi dan UMKM memiliki peranan yang sangat besar dalam meningkatkan kinerja UMK. Hubungan antar stakeholder menciptakan konvergensi dan divergensi. Dinas Koperasi dan UMKM, Dinas Perdagangan, Dinas Pariwisata, Dinas Tenaga Kerja dan Perindustrian, serta Pendamping UMKM menunjukkan konvergensi yang sangat kuat dalam meningkatkan kinerja UMK. Kedekatan objektif dalam meningkatkan kinerja UMK adalah peran modal sosial rasa percaya dan jaringan. Hal ini memudahkan aliran informasi dan keberlanjutan UMK sehingga peningkatan motivasi, peningkatan keterampilan pelaku usaha, dan inovasi perlu dilakukan agar produk mampu menguasai pasar. Kata kunci: analisis Matrix of Alliance and Conflict: Tactics, Objective and Recommendation, kinerja usaha mikro dan kecil, modal sosial AbstractThis research aimed to evaluate stakeholders' role in improving Small and Medium Enterprises (SMEs) performance in Padang City, West Sumatera. The data collection was carried out using the Focus Group Discussion (FGD) technique with the Matrix of Alliance and Conflict: Tactics, Objective and Recommendation method (MACTOR). The study results showed that the "Dinas Koperasi dan UMKM" (Cooperatives and SMEs Office) has a massive role in improving SMEs' performance. Relations between stakeholders will create convergence and divergence. "Dinas Koperasi dan UMKM" (Cooperatives and SMEs Office), "Dinas Perdagangan" (Trade Office), "Dinas Pariwisata" (Tourism Office), "Dinas Tenaga Kerja dan Perindustrian" (Manpower and Industry Office) and "Pendamping UMKM" (SME’s Assistant) showed a powerful convergence in improving SMEs performance. The closeness of the objectives in improving SMEs' performance was the large role of social capital, trust, and networks to facilitate the flow of information and SMEs' sustainability. Improvement of motivation, improvement of business actors' skill, and innovation was necessary so that products can dominate the market.Keywords: Matrix of Alliance and Conflict: Tactics, Objective and Recommendation analysis, Small and Medium Enterprises performance, social capita
