Journal of Agroindustrial Technology
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KEBIJAKAN KEMANDIRIAN INDUSTRI PANGAN DALAM MEMPERKUAT EKONOMI NASIONAL
Get PDFWith a large population, Indonesia requires the food industry\u27s self-sufficiency. The food industry\u27s self-sufficiency is faced with complex problems starting from raw materials, production, and distribution to the market. This study aims to analyze the problems in the food industry and the appropriate policies. This research uses the policy analysis method of Patton, Sawicki, and Clark: defining the problem, determining criteria, identifying alternative policies, and evaluating and comparing alternative policies; as well as using three impact evaluation criteria: national economy, industrial capacity, and political-social. The data used is secondary data from the results of previous studies. The results showed that from the nine problems, 20 policy alternatives were obtained. Six of these policies have significant economic impacts: (1) Provide incentives to suppliers and R&D institutions in terms of supply of seeds/seeds, cultivation as well as harvest and post-harvest; (2) Provide guidance and facilities in building partnership networks among suppliers and growing start-up companies; (3) Setting up fiscal and non-fiscal incentives for technology development and construction of product handling assembly plants in the country; (4) Facilitating compliance with national and international regulations and standards in terms of food safety, especially hygienic food practices, management and control of food safety; (5) Encouraging and controlling the industry to provide clear information regarding product content, free of hazardous materials and halal labels on products sold; and (6) Increasing bilateral and multilateral cooperation and diplomacy with potential partner countries/regions and trade representatives in destination countries.
Keywords: food industry, production, market, policy analysis, raw materials, self-sufficienc
FAKTOR-FAKTOR YANG MEMPENGARUHI PENGEMBANGAN AGROINDUSTRI KELAPA BERDASARKAN PRINCIPAL COMPONENT ANALYSIS
Get PDFCoconut is an agricultural product that has great potential to be used as a basic ingredient for making various products. However, the growth of the coconut agro-industry in Indonesia has not yet met expectations. Currently, the number of agro-industries and their derivatives is limited. The same applies to the coconut agro-industry in the Pangandaran Regency, where the number of such industries is still very small. As one of the major coconut-producing regions in West Java, the Pangandaran Regency has only one large-scale coconut agro-industry, while the rest fall into the micro-, small-, and medium-sized categories. Therefore, the objective of this research were to identify the factors influencing the development of the coconut agro-industry in the Pangandaran Regency and to analyze the the influence of each of these factors. Principal Component Analysis (PCA) was used to identify the influential factors. PCA is based on a multitude of factors affecting coconut agro-industry development, necessitating the grouping of these factors for further analysis. The results of this study reveal that four factors that support the development of the coconut agro-industry: products with a 24.5% influence level, government and community support at 16.9%, regional potential at 10.6%, and investment and seedlings at 9.6%. These four supporting factors cumulatively accounted for 62% of the influence. Meanwhile, there are also four inhibiting factors: primary capital with a 20.2% influence level, infrastructure at 17.9%, government policies at 17.7%, and socio-economic factors at 13.9%. These four inhibiting factors cumulatively accounted for 70% of the total influence.
Keywords: coconut agro-industry, PCA, supporting factors, inhibiting factors, Pangandara
PEMILIHAN SUPPLIER TEBU MENGGUNAKAN INTEGRASI AHP-TOPSIS PADA AGROINDUSTRI TEBU
Get PDFBusiness competition is getting tougher, making business idea owners vying to produce high quality products. One aspect that determines the quality of the products produced is the selection of manufacturing raw materials. The objective of this study was to identify the most suitable sugarcane suppliers with a set of criteria and sub-criteria. Supplier evaluation is required for the acquisition of sugarcane raw materials. Geographical factors, quality, performance history, impression, capacity, and delivery are all taken into account as evaluation criteria. In this study, AHP (Analytical Hierarchy Process) and TOPSIS (Technique for Order Preference by Similarity to Ideal Solution) were used to determine the order of preference of sugarcane suppliers, with AHP assigning different probability values to each criterion and TOPSIS directing customers towards the most reliable supplier. Supplier 1 has a preference value of 0.5038, Supplier 2 has a value of 0.4258, Supplier 3 has a value of 0.2931, Supplier 4 has a value of 0.5686, and Supplier 5 has a value of 0.1715. This study used a total of six characteristics and the most influential of which is quality.
Keywords: AHP, sugarcane, supplier selection, TOPSI
STUDY AWAL EKSTRAKSI MINYAK ESENSIAL BUNGA KAMBOJA PUTIH (Plumeria obtusa) SEGAR: PERBANDINGAN PENGARUH METODE EKSTRAKSI TERHADAP KOMPOSISI EKSTRAK
Get PDFWhite frangipani flowers (Plumeria obtusa) are widespread across many regions in Indonesia and are frequently used as an essential component of religious ceremonies as offerings in the temples. They can be found placed at many village corners as local culture and beliefs. The used frangipani flowers caused a huge amount of flower waste. To resolve this issue, frangipani flowers can be utilized through product development to add their value, such as by producing essential oils. It has been reported from previous studies that the essential oil of frangipani flowers was done through conventional methods which used toxic chemical solvents or distillation processes with high-temperature conditions that can damage the volatile and bioactive compounds in flowers. Thus, in this research, the processing of frangipani flowers into essential oil was done with supercritical carbon dioxide (CO2) extraction. The results showed that supercritical CO2 extraction produces a lower yield (1.27%) of essential oil if compared to soxhlet extraction with n-hexane (4.23%), however supercritical CO2 extraction provides advantages of no residue of extraction product and more environmentally-friendly method. Furthermore, the identification of bioactive compounds from P. obtusa essential oil showed that there were 65 compounds identified from supercritical CO2 extraction with 87% of compounds with activities and benefits reported from literature, whereas essential oil from soxhlet extraction produced more compounds, 76 compounds were identified with 78% of compounds with reported activities and benefits. This confirms that supercritical CO2 extraction was more selective in extracting specific volatile compounds.
Keywords: bioactive, carbon dioxide, essential oil, plumeria obtuse, supercritical fluid extractio
DESAIN TEMPAT PENGELOLAAN LIMBAH CANGKANG TERPADU (TPLCT) SEBAGAI UPAYA PENINGKATAN NILAI TAMBAH LIMBAH PADAT RAJUNGAN
Get PDFBlue swimming crab is a marine product commodity that has high economic value in Indonesia with a capacity of 47,895 kg/day, so there is a potential for shell waste of 25,187 kg/day distributed along Indonesia’s coastline. This shows that there is a high economic potential related to the increase in added value of crab shell waste. Shell waste is much needed by the fertilizer, chitin/chitosan and animal feed industries, but currently the quality of shell waste is not suitable and causes environmental pollution. This project was aimed at increasing the added value of crab shell waste which currently scattered, has various qualities and capacities, and need multi-stakeholder involvement. The solution developed was a collaborative business model in the form of TPLCT that has economic value, has a quality that is suitable for the shell processing industry, has an easy and efficient process, there is information transparency, and reduces environmental pollution. The prototype validation results show that the solution design provided is accepted by partners (APRI), stakeholders, and can answer existing problems. Based on the results of the study it can also be concluded that TPLCT is feasible from a financial perspective with criteria for NPV > 0 (Rp 201,257,103), IRR > BRI Retail SBDK (8.25%), namely 14.67%, B/C Ratio > 1 (1.3), and payback period < assuming a project age of 20 years (4.93 years). The selling price of dry shells increased for the shell, swimming legs, claws and other parts respectively Rp 1456/pcs, Rp 7573/kg, Rp 3786/kg, and Rp 2446/kg.
Keywords: blue swimming crab shell, collaborative business model, agroindustry added value
AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK FISIK SUSU KAMBING PASTEURISASI DENGAN PENAMBAHAN BUAH LONTAR (Borassus flabellifer L.)
Get PDFPalmyra fruit (Borassus flabellifer L.) contains active compounds and nutritional content that can maintain and improve the quality of processed goat milk products. The objective of this research was to analyze the antioxidant activity and physical characteristics of goat\u27s milk pasteurized using palmyra fruit. A completely randomized design (CRD) with 5 treatments with 3 replications was used in this research with parameters of antioxidant activity, viscosity and pH. The number of panelists in organoleptic testing was 25 people. Treatments with the addition of palmyra fruit percentage of the total volume of milk made were 0%, 10%, 12%, 14%, and 16% (w/v). The addition of palmyra fruit to pasteurized goat milk had an effect (P<0.01) on antioxidant activity, viscosity, sweetness, milk taste and palmyra taste, however, it had no effect on the pH value. The use of 10% palm fruit in the processing of pasteurized goat milk will produce the best quality based on antioxidant studies and its physical characteristics.
Keywords: antioxidants, goat\u27s milk, palmyra fruit, pasteurization, physical propertie
PENGARUH KONDISI PROSES TRANSESTERIFIKASI MENGGUNAKAN METODE SONIKASI TERHADAP RENDEMEN DAN MUTU ETIL ESTER MINYAK IKAN
Get PDFFish oil is a lipid fraction that can be obtained from the extraction process of fish meat and by-products of fish processing. Generally, fish oil is in the triglyceride form, but tends to be unstable and easily oxidized, therefore fish oil is converted to the ethyl ester form which has better stability against oxidation. This study aims to analyze the effect of the transesterification process conditions using the sonication method on the yield and quality of fish oil ethyl ester produced. The design used was a Completely Randomized Factorial Design with 2 factors, there were the sonication time (10, 20, and 30 minutes) and the concentration of KOH catalyst (0.5, 1.0, and 1.5%). The results showed that the highest yield value was found in the 10 minutes and 0.5% KOH of 91.38%. The best ethyl ester quality from the data obtained was found in the 30 minutes and 0.5% KOH with a FFA value of 0.50%, acid value of 1.09 mg KOH/g, saponification value of 214.93 mg KOH/g, ester value 213.84 mg KOH/g, peroxide value 5.86 meq/kg, p-anisidin value 30.02 meq/kg, total oxidation value 40.44 meq/kg, density 0.8745 g/m3, and viscosity 4.81 mm2/s.
Keywords: fish oil, transesterification, sonicatio
STUDI PRA-KELAYAKAN PENDIRIAN INDUSTRI SEDIAAN PEWARNA DAN PENGAROMA DAUN PANDAN DI KOTA TASIKMALAYA
Get PDFFood coloring and flavoring from pandan leaves (Pandanus amaryllifolius) are natural dyes that can be used as an alternate to synthetic dyes. Meanwhile there is a potential to establish factory to support it as well as raw material availability. The purpose of this study was to conduct a pre-feasibility study of establishing a natural pandan preparations industry. The scope of this study includes market and marketing analysis, technical and technological analysis, management and organizational analysis, and financial analysis. The target market is the cake and bread industry, hotels, restaurants, and cafes in West Java. This industry is planned to be established in Tasikmalaya City, West Java with a production capacity around 44 ton/year. The results of the pre-feasibility study are that the industry is feasible with a Net Present Value of Rp 3.358.666.480; an Internal Rate of Return of 27.408%, a Net Benefit Cost Ratio 2.652; and 4.05 years payback period. Furthermore, based in the sensitivity analysis indicated that the decrease in selling price is more sensitive compared to the increase in operating costs and decrease in production capacity, and the increase in operating costs is more sensitive when compared to a decrease in production capacity. A decrease in selling price of 15% or an increase in operating costs of 20% has made the pandan preparation industry not feasible.
Keywords: coloring, flavoring, pandan leave, pre-feasibility stud
KUSTOMISASI LINGKUNGAN RESTORAN UNTUK MAKAN DI TEMPAT (DINE-IN) DI ERA TATANAN KEHIDUPAN BARU
Get PDFThe Covid-19 pandemic in 2020 caused everything to change, including the pattern of human life. Currently, the activities carried out must comply with health protocols. Despite the restaurant\u27s strict safety protocol measures, customers generally do not feel safe dine-in during a pandemic. This study classified the restaurant environment in the form of premium, deluxe, and standard classes using Kansei engineering. This study aimed to identify the attributes of an ergonomic environment in a restaurant for dine-in in the era of the post-pandemic era also find out the best alternative by Technique for Order Preference by Similiarity to Ideal Solution (TOPSIS). A total of 503 respondents from 3 provinces on the island of Java (East Java, Central Java, DI Yogyakarta) participated in the survey in this study. In detail, 41 respondents were needed for interviews, 418 respondents for attribute determination and 44 expert respondents for the TOPSIS. Kansei results generated 37 attributes in the premium, 39 attributes in the deluxe and 7 attributes in the standard classes. The research concluded that consumers tend to choose premium class facilities to dine-in at restaurants in the era of the new order of life.
Keywords : dine-in, ergonomics, kansei engineering, TOPSI
PENDUGAAN UMUR SIMPAN PRODUK MINUMAN GINGER LATTE MENGGUNAKAN MODEL ARRHENIUS
Get PDFInformation about a product\u27s shelf life is essential for the food industry to ensure the safety and quality of the product. Process development is needed if the product\u27s shelf life is short-lived. This study aimed to increase the shelf life of ginger latte with sterilization at 121oC temperature using an autoclave for 10, 15, and 20 minutes then being hot filled at 90oC. Product sterilized in aluminum foil pouch then transferred to PET plastic bottles with hot fill method. Beforehand, the product characteristics were tested on the organoleptic test, pH, and total dissolved solids before being treated with sterilization and hot fill. The Arrhenius method was used to calculate product shelf life with sensory, pH, and total dissolved solids as parameters. The product shelf life before sterilization and hot filling were 18 days in storage at 10oC. Based on the calculation using the ASLT method Arrhenius model, the product shelf life was 35 days with sterilization at 121oC in 25oC storage temperature. The pH and total dissolved solids on day 28 after sterilization were recorded at 5.33 and 14.5oBrix for 15 minutes, respectively, and 5.83 and 14.9oBrix for 10 minutes of sterilization, respectively.Keywords: accelerated shelf life study (ASLT), ginger latte, sterilization, shelf lif