Journal of Agroindustrial Technology
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POTENTIAL OF GOROHO BANANA FLOUR AND TANDUK BANANA FLOUR FROM NORTH MALUKU AS ALTERNATIVE FOOD INGREDIENTS
Full text linkGoroho bananas and tanduk bananas are local bananas found in all districts/cities in North Maluku. These two types of bananas are usually consumed in North Maluku in the form of traditional foods. In order to be processed into other derivative products and to have a longer shelf life, the product innovation that can be done is to process them into banana flour. Banana flour can also be an alternative source of carbohydrates and has the potential to replace wheat flour which is still imported. So that banana flour is expected to be an alternative food ingredient. The purpose of this study was to determine the physicochemical characteristics of goroho banana flour and tanduk banana flour. In addition, this study aims to determine the potential of goroho banana flour and tanduk banana flour as alternative food ingredients. The research design used was a non-factorial Completely Randomized Design, with the treatment factor being the type of banana (goroho banana and tanduk banana). The results of the study showed that the physicochemical characteristics of goroho banana flour were 30% yield, color L 84.48, a* 1.18, b* 17.78, carbohydrate 82.91%, protein content 3.51%, total fat content 1.41%, water content 9.69%, ash content 2.50%, total energy 358.31 Kcal/100g, energy from fat 12.65 Kcal/100g and pH 5.43. The physicochemical characteristics of tanduk banana flour are yield 31%, color L 82.36, a* 2.85, b* 18.36, carbohydrate 83.69%, protein content 2.65%, total fat content 1.54%, water content 10.19%, ash content 1.94%, total energy 359.2 Kcal/100g, energy from fat 13.86 Kcal/100g and pH 6.38. The physicochemical characteristics of goroho and tanduk banana flour from North Maluku give both the potential as alternative food ingredients.
Keywords: alternative food ingredients, Goroho banana flour, tanduk banana flour, North Maluk
QUALITY IMPROVEMENTS IN THE PACKAGING OF MSR RICE PRODUCT USING SIX SIGMA METHOD AND FUZZY ANALYTICAL HIERARCHY PROCESS
Full text linkThe company has problems in production, one of which is that there is defective packaging on the product. The product that became the object of research was Packaging of Product MSR, which was most often returned from distributors because it did not comply with the specified quality with an average percentage of 1.08%. This study aims to identify the factors that cause defects in MSR products and provide suggestions for improvements to minimize defects and improve the quality of the production process. Quality improvement is carried out using the Six Sigma method with the stages of Define, Measure, Analyze, Improve, and Control and the Fuzzy Analytical Hierarchy Process. the DPMO value obtained was 8211.43 with a sigma level of 3.899. In the Failure Mode Effect Analysis calculation, the four highest causes were found namely packaging that did not meet the requirements, the sealer machine was too hot, rice buildup during storage and the printing machine was damaged. The best alternative is determined using the Fuzzy Analytical Hierarchy Process with the criteria of cost, materials, maintenance and storage. The selected improvement proposals are the creation of a form for routine inspection, cleaning of packaging machines and creating an alarm for every 730 products, and manufacturing of shelves for product storage.
Keywords: define measure analyze improve control, fuzzy analytical hierarchy process, failure mode effect analysis, six sigm
ANALYSIS AND DESIGN OF WHEAT DISTRIBUTION SYSTEM IN PORT AREA BANTEN
Full text linkThe globalization of free trade has caused imported food to become an alternative consumption because of the ease of consumption, such as fast food. Wheat demand fluctuates due to increased demand for making wheat flour by factories around the port area. Indonesia, which does not have productive wheat plantations, imports to meet national needs. The stakeholders in the wheat supply and distribution chain are the ports where transport ships from abroad dock. In the Banten region, the Cigading port is a loading and unloading port for wheat, corn and other agricultural grain commodities. Partner companies manage the delivery of farm commodities from loading and unloading with the help of transportation modes such as trucks, trains and conveyors for factories around the port. Imported wheat from country A is docked at the port, the loading and unloading process and delivered to several warehouses between the dry warehouse at the port and the surrounding factory warehouse. The method of transporting wheat commodities is by trucks and trains when shipping. The research aimed to optimize the number of grain truck transportation modes so that minimum distribution costs per truck can be obtained using the integer linear programming method. Minimize total distribution costs of $435.5, with truck routes sending wheat to dry warehouses inside the port and factory warehouses outside the port 12 times back and forth. That is caused by weather, long loading and unloading times, limited transportation capacity, and irregular truck queues.
Keywords: distribution costs, imported, truck ration, wheat, wheat flou
THE CHARACTERISTICS OF FERMENTATION DRINK FROM JACKFRUIT SEED JUICE (Artocarpus heterophyllus) IN VARIATION THE GIVING OF SUCROSE AND SKIM MILK WITH THE BACTERIA Lactobacillus casei
Full text linkThis study aims to determine the giving’s effect of sucrose and skim milk concentrations on the features of jackfruit seed juice probiotic drinks. This research implemented a completely randomized design with two factors. The first and second factor is sucrose and skim milk given, with five treatment levels: 0, 5, 10, 15, and 20%, respectively. There were 25 treatment combinations and they were repeated two times. Sucrose and skim milk in different variations resulted in considerably varied interactions with total lactic acid bacteria, total lactic acid, pH, and stability tests. Giving 0% sucrose with 15% skim milk resulted in the highest overall lactic acid bacteria (LAB) concentration compared to other treatments (9.2 × 107 CFU/ml). The total LAB is calculated using SNI 01-2981-2009 at 107 CFU/mL. Giving 0% sucrose with 20% skim milk elevated total lactic acid the most compared to other treatments (2.46%). After 48 hours of fermentation, the pH ranged between 3.1 and 5.2. The probiotic drink\u27s stability test follows the SNI 7552:2009 standard for yogurt stability, indicating a high stability rating (> 85%).
Keywords: functional foods, jackfruit seed, milk, probiotic, sucros
ASSESSMENT ON RISK-BASED MARKETING OF BIO-OSD PRODUCT FOR HANDLING OIL SPILLS AT THE WATER SURFACE
Full text linkOil spills during exploration and transportation can pollute the land and water environment. Oil Spill Dispersants (OSD) are needed to disperse petroleum spills, thus facilitating the subsequent handling process. Bio-OSD is an environmentally friendly product because it uses surfactants derived from palm oil. This study aims to obtain information about the marketing strategy for Bio-OSD products by considering market potential and marketing risks as one of the important stages in the commercialization process. The research was carried out by analyzing the needs and availability, form of the market, and conditions of competitors for the Bio-OSD product and designing a risk-based marketing strategy through a mix between Segmenting, Targeting, Positioning (STP), and Product, Price, Place, Promotion (4P), as well as risk analysis. They were using the House of Risk (HOR) method. As a comparison, commercial OSD products were used. The results showed that the Bio-OSD product gave positive and superior values in terms of quality and price parameters compared to commercial OSD products, so it was feasible to be commercialized. The B2B marketing strategy design results in segmentation and target markets aimed at PT Pertamina (Persero) subsidiaries, as well as product positioning as a diversified product. The marketing mix design resulted in products that meet the needs standards, with a price range of IDR 50,000-IDR 80,000/L, target sales in Java, and promotions carried out both online and offline. The marketing risk management plan indicates three priority risk mitigation actions namely; regular monitoring and analyzing of marketing data, training and development for improving workers capability, and expanding promotional media.
Keywords: OSD, surfactant, palm oil, risk, marketin
MODEL OF INTEGRATED ASSESSMENT LAYER FOR IMPLEMENTATION READINESS OF BLOCKCHAIN-BASED TRACEABILITY SYSTEM
Full text linkAmid the development of blockchain technology in various sectors, this research proposes a novel Integrated Assessment Model to evaluate readiness for implementing blockchain-based systems. This research was carried out in stages using a modified project evaluation system approach, which includes a series of processes such as systematic literature review, observation and interviews, and case study assessment using BDD and SEM-PLS. A comprehensive literature review reveals several important areas for assessing blockchain technology adoption readiness: technical maturity, domain suitability, regulatory landscape, and stakeholder dynamics. Based on these findings, the proposed model is organized into five layers: technology, business, data, regulations, and user interface. As a follow-up research on the development of analysis and design of a blockchain-based traceability system in Kintamani coffee, BDD confirmed stakeholder engagement. In addition, user readiness to change using a blockchain-based system is determined primarily by technology compatibility (TC) based on SEM-PLS and IPMA results. The main contribution of this research is to blockchain adoption by proposing a comprehensive and practical framework - the Integrated Assessment Model. It is recommended that future research be directed at developing models for more specific case contexts, expanding suitability for emerging blockchain frameworks, focusing on specific regions, and longitudinal research in terms of adoption trends and barriers.
Keywords: assessment model, implementation readiness, blockchain, traceability system, agri-food supply chain
AN OPTIMIZE DISTRIBUTION USING HYBRID MODEL: CUSTOMER SEGMENTATION AND TRAVELING SALESMAN PROBLEM
Full text linkThe research is motivated by issues encountered in the process of distributing products such as shifts in consumption patterns post the Covid-19 pandemic, and potential losses arising from the process of delivering food to customers. The objective of this study is to identify customer segmentation in order to enhance the efficiency of the distribution process and to identify the most efficient route for the distribution process. During the segmentation process, it is critical to identify the suitable attributes. Moreover, once the attributes have been identified, the segmentation process will be implemented using the K-Means method. Subsequently, the optimization process will be executed using the Traveling Salesman Problem. The result showed the segmentation process enable to find the optimal number of cluster, this is shown by reducing the number of clusters from 14 clusters to 9 clusters. Furthermore, the research outcomes regarding the optimization process demonstrate that the model is indeed optimal. The results indicate a 15.16% reduction in the overall travel distance, resulting in a decrease from 3,386.5 kilometers to 2,940.8 kilometers.
Keywords : distribution process, customer segmentation, k-means, traveling salesman proble