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Mitigasi Risiko pada Industri Pengalengan Gudeg
Get PDFPengalengan gudeg merupakan industri berkembang di Yogyakarta. Kelancaran pada kegiatan rantai pasok pengalengan gudeg menjadi hal yang harus diperhatikan. Namun pada proses rantai pasok tersebut ditemukan beberapa risiko yang mengakibatkan sistem tidak dapat berjalan lancar karena faktor kegagalan mesin, kesalahan pekerja, terputusnya aliran listrik, dan terhentinya rantai pasok bahan baku sehingga menyebabkan downtime dalam manajemen rantai pasoknya. Tujuan penelitian ini adalah mengidentifikasi risiko yang sering terjadi pada rantai pasok pengalengan gudeg di Yogyakarta, menentukan prioritas risiko yang terjadi pada rantai pasok pengalengan gudeg di Yogyakarta, dan memberikan usulan mitigasi risiko berdasarkan prioritas risiko pengalengan Gudeg di Yogyakarta. Kriteria penelitian menggunakan Supply Chain Operation Reference (SCOR) terdiri dari Plan, Source, Make, Deliver, Return, dan Enable. Kejadian risiko yang teridentifikasi dilakukan penilaian risiko menggunakan metode Failure Mode and Effect Analysis (FMEA) dan usulan mitigasi risiko menggunakan metode Root Cause Analysis (RCA). Usulan mitigasi risiko berdasarkan nilai ranking the top five RPN. Hasil penelitian menunjukkan pada saat identifikasi, risiko lebih banyak terjadi pada proses bisnis pembuatan gudeg kaleng dan kontrol jaringan, serta kepatuhan. Terdapat prioritas risiko berdasarkan hasil penilaian yang perlu dilakukan mitigasi yaitu perubahan penjadwalan produksi dan tenaga kerja yang mendadak, perbedaan variasi kualitas bahan baku, pengelolaan sumber daya yang tidak maksimal, kegagalan mesin (downtime), keterlambatan pengiriman produk ke pelanggan, idle time pada aliran rantai pasok, tingkat kepatuhan pekerja terhadap SOP yang masih rendah, dan peramalan penjualan produk lemah. Usulan mitigasi risiko pada industri pengalengan gudeg adalah melakukan peningkatan pengawasan dan kontrol terhadap pekerja, preventive maintenance mesin secara rutin, peningkatan ketelitian dalam sortir bahan baku, perbaikan safety stock product dan order policy, serta melakukan peningkatan keefektifan penjadwalan produksi dan pembelian bahan baku berdasarkan perkiraan peramalan permintaan produk
Karakterisasi Ekstrak Kurkumin dari Kunyit Putih (Kaemferia rotunda L.) dan Kunyit Kuning (Curcuma domestica Val.)
Get PDFThis study was aimed to identify the chemical characteristics of white and yellow turmeric powder, and to investigate the influence of both types with three different solvents on yield, total phenolic content, curcuminoid, antioxidant, and antibacterial activity of curcumin crude extract. The curcumin extraction was performed by maceration using N-hexane, ethyl acetate, and ethanol solvents. The results showed that the proximate analysis excluding carbohydrate content of white turmeric powder were lower compared to the yellow type. Curcumin crude extract of white turmeric powder had lower yield, total phenolic content, curcuminoid, antioxidant, and antibacterial activity compared to yellow turmeric extract. Moreover, turmeric extracted with ethyl acetate had higher total phenolic, curcuminoid, antioxidant, and antibacterial activity compared to turmeric extracted using N-hexane and ethanol. Based on the highest total phenolic (193.26 mg GAE/kg) and curcuminoid content (8.13 mg/L), the best treatment was yellow turmeric extract using ethyl acetate solvent. This treatment had the lowest IC50 (63.38 μg/ mL), and the highest clear zone size of S. aureus (6.59 mm) and E. coli (6.29 mm) at concentration of 2000 ppm.This study was aimed to identify the chemical characteristics of white and yellow turmeric powder, and to investigate the influence of both types with three different solvents on yield, total phenolic content, curcuminoid, antioxidant, and antibacterial activity of curcumin crude extract. The curcumin extraction was performed by maceration using N-hexane, ethyl acetate, and ethanol solvents. The results showed that the proximate analysis excluding carbohydrate content of white turmeric powder were lower compared to the yellow type. Curcumin crude extract of white turmeric powder had lower yield, total phenolic content, curcuminoid, antioxidant, and antibacterial activity compared to yellow turmeric extract. Moreover, turmeric extracted with ethyl acetate had higher total phenolic, curcuminoid, antioxidant, and antibacterial activity compared to turmeric extracted using N-hexane and ethanol. Based on the highest total phenolic (193.26 mg GAE/kg) and curcuminoid content (8.13 mg/L), the best treatment was yellow turmeric extract using ethyl acetate solvent. This treatment had the lowest IC50 (63.38 μg/mL), and the highest clear zone size of S. aureus (6.59 mm) and E. coli (6.29 mm) at concentration of 2000 ppm
Uji Kinerja dan Implementasi Aplikator Pupuk Cair Berbasis Variable Rate Application untuk Tanaman Kedelai (Glycine max)
Get PDFProvision of fertilizer is crucial for improving the quality and quantity of the yield. However, using chemical fertilizer continuously with increasing doses can disrupt the balance of land nutrients. Therefore, it is necessary to use a variable-rate liquid fertilizer device to control fertilizer dose required by the plant. The research aimed to evaluate the variable-rate liquid fertilizer performance. The fertilizier applicator characterized by effective field capacity (EFC), theoretically field capacity (TFC) and field efficiency (FE). The materials used were fertilizier (Urea, Sp-36, KCL), Glycine max seeds Grobogan variety. While the equipments were a set of variable-rate liquid fertilizer applicator, scale, rollmeter, analytic balance, multitester, and calipers. To observe the plant responses by fertilizer applicator, a demplot of 36 x 8 m2 was divided in 6 plots of 12 x 4 m2 (A1, A2, ... A6). The evaluation showed respectively the EFC, TFC and FE were 624 m2/h, 864 m2/h and 72.27%. The soybean growth showed that statistically the application of fertilizers using an applicator did not significantly affect plant height parameters but significantly affected the stem diameter, number of leaves and coverage area. Nevertheless, it was still found that soybean crop had different productivity, shown by a significance value of 0.028. Regression analysis with the fertilizer SP-36 (X2) variable on productivity obtained the function Y = -1.405.10-4 + 0.12X2 – 0.001X22 with an R2 of 0.581. Regression analysis with the fertilizer KCl (X3) variable on productivity obtained the function Y = -2.546.10-16 + 0.053X3 – 2.063.10-4 X32 with an R2 value of 0.701
The Impact of Different Intermittent Irrigation Management and Planting Distances on Yield and Yield Components of Rice Plant in Northern Iran
Get PDFIn this study, a split plot experiment was conducted in a randomized complete blocks design with three iterations, for two years, in Gilan province (Iran), to investigate the impact of periodic irrigation and different planting distances on yield and yield components of rice plant. The irrigation was performed at five levels, I1, daily flooding irrigation (control treatment) and I2, I3, I4 and I5, every 5, 8, 10, and 15-days, respectively, as the main factor. Meanwhile, the planting distances were at four levels (S1: 20 × 20, S2: 25 × 25, S3: 15 × 30, and S4: 20 × 30 cm) as the sub factor. The simple effects of irrigation, as well as planting distance on all traits except harvest index, were significant at the level of 1%. In addition, the interaction of irrigation and planting distance on seed yield, plant height, number of seeds per panicle, biological yield, and water use were also significant at the level of 1%. The 20 × 20 planting distance resulted in the best conditions for the rice plant at different stress severities, thus, a 20 × 20 planting distance is appropriate in order to achieve good yield. Meanwhile, of the irrigation levels, 5-day irrigation led to the highest yield. The 5-day irrigation produced higher yield compared to flooding irrigation, and is therefore suitable for achieving higher yields as well as for water conservation, a major agricultural problem
Viabilitas Dan Aktivitas Antibakteri Bifidobacterium bifidum Dalam Susu Bifidus Dengan Suplementasi Ekstrak Cengkeh (Syzygium aromaticum)
Get PDFPengembangan produk olahan susu kambing terfermentasi dan diperkaya dengan probiotik Bifidobacterium bifidum merupakan salah satu produk pangan fungsional (Functional Food) yang selanjutnya disebut sebagai Susu Bifidus. Susu bifidus sebagai salah satu produk fermentasi susu dapat dikonsumsi oleh masyarakat yang mengalami kesulitan mencerna laktosa (lactose intolerance). Daya terima konsumen terhadap susu kambing masih tergolong rendah dibandingkan dengan susu sapi, sehingga hal tersebut juga perlu diantisipasi. Penambahan ekstrak cengkeh (Syzygium aromaticum) pada susu Bifidus dapat digunakan sebagai alternatif senyawa aromatik alami, untuk menghilangkan aroma goaty pada susu kambing yang kurang begitu disukai oleh konsumen. Penelitian ini bertujuan untuk mengetahui pengaruh suplementasi ekstrak cengkeh terhadap viabilitas (daya hidup) dan aktivitas antibakteri Bifidobacterium bifidum serta kualitas kimia susu Bifidus. Parameter yang diamati pada penelitian adalah total Bifidobacterium bifidum, total bakteri dan luas zona bening susu Bifidus. Suplementasi ekstrak cengkeh sebesar 2% sebagai bahan suplementasi pada Bifidus milk dapat meningkatkan viabilitas probiotik Bifidobacterium bifidum. Ekstrak cengkeh dalam produk Bifidus milk berperan sebagai agen preservatif, didukung dengan adanya aktivitas antibakteri terhadap Staphylococcus aureus dan Salmonella typhimurium dan penurunan total bakteri pada Bifidus milk.Pengembangan produk olahan susu kambing terfermentasi dan diperkaya dengan probiotik Bifidobacterium bifidum merupakan salah satu produk pangan fungsional (Functional Food) yang selanjutnya disebut sebagai Susu Bifidus. Susu bifidus sebagai salah satu produk fermentasi susu dapat dikonsumsi oleh masyarakat yang mengalami kesulitan mencerna laktosa (lactose intolerance). Daya terima konsumen terhadap susu kambing masih tergolong rendah dibandingkan dengan susu sapi, sehingga hal tersebut juga perlu diantisipasi. Penambahan ekstrak cengkeh (Syzygium aromaticum) pada susu Bifidus dapat digunakan sebagai alternatif senyawa aromatik alami, untuk menghilangkan aroma goaty pada susu kambing yang kurang begitu disukai oleh konsumen. Tujuan penelitian ini untuk mengetahui pengaruh suplementasi ekstrak cengkeh terhadap viabilitas dan aktivitas antibakteri Bifidobacterium bifidum serta kualitas kimia susu Bifidus. Parameter yang diamati pada penelitian adalah total Bifidobacterium bifidum, total bakteri dan luas zona bening susu Bifidus. Suplementasi ekstrak cengkeh sebesar 2% sebagai bahan suplementasi pada Bifidus milk dapat meningkatkan viabilitas probiotik Bifidobacterium bifidum. Ekstrak cengkeh dalam produk Bifidus milk berperan sebagai agen preservatif, didukung dengan adanya aktivitas antibakteri terhadap Staphylococcus aureus dan Salmonella typhimurium dan penurunan total bakteri pada Bifidus milk
Effect of Partially Purified Polygalacturonase and Cellulase on Red Guava Juice Clarification at Various Incubation Times and Temperatures
Get PDFRed guava juice has some undesirable characteristics including high viscosity and cloudiness as well as sediment formation due to the presence of polysaccharide in the juice. Hence, enzymatic treatment for juice clarification is needed to overcome this problem. The current study was aimed to evaluate the effect of incubation times and temperature on juice clarification using partially purified polygalacturonase from Bacillus licheniformis and cellulase from Bacillus subtilis. The incubation times of 60,90, and 120 minutes and temperatures of 35 °C, 47.5 °C, and 60 °C were used in this study. pH value, total dissolved solids (TDS), transmittance, viscosity, and yield were analyzed. The results showed that incubation temperature had a significant effect on all the parameters except for pH value. The interaction between incubation temperature and time on decreasing pH value and viscosity was observed. The best clarification condition was observed at incubation time of 47.5 °C for 90 minutes, which resulted in pH, TDS, transmittance, viscosity, and yield of 4.98±0.13, 7.67±0.21 °Brix, 23.27±0.24%T, 36.37±3.46 cP, and 77.51±1.95% respectively
Assessment and Adoption of Tomato Charcoal Cooler Storage Bin for Farmers in The Tropics
Get PDFThe study tends to study the postharvest technological evaluation of different tomato storage environments/media for domestic preservation of fresh and fleshy tomato quality to improve its shelf life with emphasis on charcoal cooler storage bin (CCB). It involved the preliminary investigation of farmers’ knowledge and skill with regard to tomato preservation and storage with different tomato storage environments, adoption of developed CCB: design capacity was 40kg/batch storage for 7days in Nsukka. These were conducted between April to September, 2019. The field studies were carried out through structured questionnaire to know the adaptive knowledge and skill of farmers with regard to tomato preservation and storage. Comparative study of the developed CCB with other environmental storage conditions namely: open-air (ambient) storage (OAS), refrigerator (RF), freezer (FR), (room) laboratory storage (LS), and thatched house storage (THS) were carried out. The four varieties of fresh and fleshy harvested tomato fruits: Copra, Nindo F1, Yolings, and UTC locally cultivated were set into the 6 treatments (media), each treatment was replicated twice. The study showed that the quality attributes such as cracking, yellowing, weight loss, rottening, hardness, and brix value were determined. Based on the physicomechanical parameters of the tomatoes under seven days investigation, FR (0 °C,95%) and RF (10 °C, 85%) had better quality and prolonged shelf life, followed closely by the tomato CCB storage (12 °C,85%) and THS(12 °C,78%) then LS(25 °C,78%) and OAS(30 °C,78%). FR storage inhibited/delayed (cold stress) ripening with minimum weight loss, as compared to the other treatments in terms of stability in all parameters. Similarly, CCB was close to RF storage and performed significantly better than ambient OAS and LS. OAS and LS exhibited higher weight loss, and rapid ripening to deterioration due to tropical temperature and relative humidity fluctuation. Therefore, CCB is recommended for rural small scale farmers
