Journal of Agroindustrial Technology
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FACTOR AFFECTING BUSINESS SUSTAINABILITY OF SMALL AND MEDIUM COFFEE SHOP
Get PDFPenelitian ini bertujuan untuk mengetahui faktor-faktor yang mempengaruhi keberlangsungan kedai kopi bagi usaha kecil dan menengah (UKM) di Bogor. Jumlah kedai kopi mencapai lebih dari 90 gerai pada tahun 2019 dan banyak diantara mereka yang terpaksa menutup usahanya pada tahun berikutnya. Hal ini disebabkan oleh ketidakmampuan dari kedai kopi mandiri untuk memiliki sistem operasional yang baik. Faktor-faktor yang diamati dalam penelitian ini adalah manajerial, pelayanan, produk, ukuran perusahaan, dan lingkungan. Metode yang digunakan dalam penelitian ini adalah pengambilan data dengan menggunakan kuesioner dan wawancara. Responden terdiri atas 65 pengelola dan pemilik warung kopi mandiri di Bogor yang telah berumur lebih dari 1 tahun. Data yang telah diperoleh diolah menggunakan SEM PLS. Hasil penelitian ini menunjukkan bahwa manajerial, produk, dan layanan merupakan faktor yang secara signifikan mempengaruhi keberlangsungan usaha warung kopi mandiri secara positif. Sementara itu faktor ukuran perusahaan dan lingkungan tidak berpengaruh terhadap keberlanjutan dari kedai kopi mandiri. Selain itu diketahui dari penelitian ini bahwa faktor servis memediasi hubungan antara manajerial dan keberlanjutan secara signifikan dan positif. Dari sisi konsumen, pemilik harus memberikan pengalaman yang baik kepada konsumen agar konsumen dapat mencapai kepuasan.
Kata kunci: bisnis UKM, faktor internal, keberlanjutan, kedai kopi mandiri, SEM PL
ANALISIS NILAI TAMBAH NATRIUM LAURAT DAN KALIUM PALMITAT SEBAGAI BAHAN BAKU FOAMING AGENT PEMADAM KEBAKARAN
Get PDFThe calculation of the added value of using a foaming agent based on sodium lauric and potassium palmitate for palm oil as a peatland fire suppression needs to be studied. This was to determine prospects for further development because it is predicted that peatland fires will continue to recur every year during the dry season. The Hayami method used to analyze the added value of sodium lauric and potassium palmitate as the primary raw materials for foaming agents. The results showed that the production of foaming agents for peatland firefighting applications made from sodium laurate and potassium palmitate of palm oil provided added value with positive criteria, i.e. the ratio of value-added criteria was 80.87% (> 0). In addition to that, the business also provided high-profit categories because the added value category ratio was 80.87% (> 40%). From the analysis of remuneration, it was produced that the foaming agent production business was a capital-intensive since the contribution of the labour income value was 0.89%, other expenses contributed 3.73% and the profit from the entrepreneur as the owner capital of 95.37% which was the largest contribution in providing profit margins. However, the development of a foaming agent production business based on palm oil fatty acids will add new jobs and create new economic impacts in the area of the business locations as well as to increase the amount of palm oil derivative products.
Keywords: added value, foaming agent, sodium lauric, potassium palmitate, palm oi
POTENSI CANGKANG BUAH NYAMPLUNG (Calophyllum inophyllum) SEBAGAI SUMBER RESIN ALAMI
Get PDFThe objective of this work is to extract the resin from Calophyllum fruit shell, and to investigate the effect of solvent type (ethanol and methanol), shell to solvent ratio (1:6 and 1:8)and temperature (30, 40 and 50°C) on resin yield and its property. The experimentation was done using randomized factorial design.In general, solvent type, shell to solvent ratio and temperature affected resin yield and its property. Based on the variance analysis results (α=0.05), the effect of temperature and shell to solvent ratio on resin yield was more evidential than solvent type.The higher the ratio of shell to solvent and the temperature, the resin yield was also increasing. The highest resin yield (7.69% or 75.32% based on potential mass of resin contained in Calophyllum shell) wasobtained at a shell to solvent ratio of 1:8 and a temperature of 50°C with methanol as solvent.The effect of process conditions was very noticeable on total phenol content of resin, while its acid value was only significantly affected by solvent type andshell to solvent ratio. An increase in shell to solvent ratio and temperature improved total phenol content of resin.The highest total phenol content (71.23 mg gallic acid equivalent/kg) was obtained at 1:8 of shell to solvent ratio and 30°C with methanol as solvent. Acid value of resin ranged from 112-145 mg KOH/g, and it positively contained saponins.Calophyllum fruit shell had thus great potential as a natural resin source.
Keywords: Calophyllum, ethanol, extraction, fruit shell, methanol, resi
SAPONIFIKASI-NETRALISASI ASAM OLEAT MINYAK SAWIT MENJADI FOAMING AGENT RAMAH LINGKUNGAN
Get PDFPalm oil consists of a group of fatty acids which have high detergency so that it has the potential to become the basis for foaming agents. The use of palm oil as a foaming agent is an effort to diversify palm oil derivative products by utilizing local raw materials. The foaming agent is a foaming agent that can be developed as a fire poison formula for fire fighting. The purpose of this study is to obtain the right temperature and type of alkali to produce the foaming agent with the best characteristics of the results of the saponification process of neutralizing palm fatty acids with alkali NaOH and KOH. The study consisted of three stages: the preparation phase, the foaming agent synthesis stage and the product characterization stage. The foaming agent synthesis was carried out according to the experimental design through the neutralization of the oleic acid feed saponification process, which was added with a 30% alkaline solution (NaOH and KOH) calculated using the saponification value of palm oil oleic acid. The research process was carried out at a temperature variation of 50oC, 70oC, 90oC, and 110oC with a stirring speed of 250 rpm for 90 minutes. Comparison of the molar ratio between oleic acid and lye/alkali solution is 1: 1 Observation was made on the quality and performance of foaming agents as products. The results of the analysis of the quality of Na / K-oleate foaming agent, showed that Na-Oleate at 50oC has produced the best foaming agent with the following characteristics: acidity (pH) value 8.17, density 1.0662 g/cm3, viscosity 1.07 cP, surface tension 17.76 dyne/cm, 32.10% foam stability and 50% emulsion stability.
Keywords: foaming agent, palm fatty acids, alkal
EVALUASI MUTU BERAS DAN PENERAPAN GOOD HANDLING PRACTICE (GHP)) DAN GOOD MANUFACTURING PRACTICE (GMP) (STUDI KASUS PENGGILINGAN PADI DI KABUPATEN KARAWANG)
Get PDFRice is still a strategic commodity in Indonesia, because it is still a staple food for most of Indonesia\u27s population. Fulfillment of production must also be accompanied by aspects of quality fulfillment. This study aimed to evaluate the quality of rice and to evaluate the application of Good Handling Practice (GHP) and Good Manufacturing Practice (GMP) in small and medium rice miling in Karawang Regency. The performance of rice quality was evaluated based on the requirements for the rice quality class from the Minister of Agriculture Regulation Number: 31/Permentan/PP.130/8/2017 which includes water content, head rice, broken grains and whiteness degrees. Based on the results of quality of rice, it was found that the water contents in the medium and premium quality were 64% and 27%, respectively. Based on the criteria for quality of head rice, it was obtained that all samples were not included premium quality and 22.2% in medium quality. For the criteria of broken grains, it was found 36% in medium quality and the other were below the quality standard. Meanwhile, based on the whiteness degree, most of the rice samples were included in the medium and premium rice qualities. The applications of GHP in rice milling were 42% for small rice milling and 50% for medium rice milling, whereas applications of GMP were 69% for small rice milling and 92% for medium rice milling. Lack of socialisation regarding the importance of quality and implementations of GHP and GMP, and cost of risk that must be added by implementing GMP and GHP were factors caused the low quality of rice in Karawang Regency.Keywords: rice quality in Karawang district, GHP, GM
POTENSI DAN MASA DEPAN SERAT ALAM INDONESIA SEBAGAI BAHAN BAKU ANEKA INDUSTRI
Get PDFIndonesia is one of the producing countries of natural fibre commodities, both vegetable and animal fibres. Indonesia exports natural fibres and at the same time needs a large quantity of natural fibers which is satisfied by imports. The natural fibre user industry contributes as a source of the state revenue. This article was written descriptively through a literature review and an analysis of data on the potential and future of Indonesian natural fibres as raw materials for various industries. The results of this study indicated that natural fibre from Indonesia had the potential to be used as raw materials for various industries by increasing the quantity of supplies and their qualities; the uses of natural fibres are not only for conventional uses, but continues to grow with the development of science, technology and art to create innovations based on natural fibres and take awareness of the importance of environmentally friendly products; and natural fibres have good prospects or technoeconomically feasibile to be developed as raw materials for various industries.
Keywords: business feasibility, export, fibre uses, industry, natural fibre, production, raw materia
KARAKTERISTIK EKSTRAK KULIT BUAH NAGA MERAH (Hylocereus Polyrhizus) DENGAN PENAMBAHAN BERBAGAI KOSENTRASI ASAM SITRAT SEBAGAI PEWARNA ALAMI MAKANAN
Get PDFNowadays, the use of natural colorant and additives is very important for increasing consumer acceptability in processed foods. Anthocyanins are commonly used as natural colorants in the food industry. As unstable natural pigments they need protection. This study aimed to determine the characteristics of red dragon fruit peel extracts by adding various concetrations of citric acids as natural food colorants. Research design used was randomized complete design with six treatments, i.e. 0%, 2%, 4%, 6%, 8%, and 10% concentrations with four replicates. The results showed that varying citric acid concentration had a significant effect on pH, anthocyanin content, antioxidant activity and colour change. Increasing of citric acid was also observed which was correlated with colour lightness and anthocyanin content. The best results showed in addition of 2% citric acid concentration with pH value of 2.75, anthocyanin total content of 6,38 mg/50g, antioxidant activity value of 80,71% and colours values of L*, a*, and b* were 49, 59 and 14, respectively.
Keywords: Anthocyanin, extraction, red dragon fruit peel, citric aci
ENKAPSULASI CAMPURAN MINYAK ATSIRI SEBAGAI PRODUK SEDIAAN AROMATERAPI DENGAN TEKNIK KOASERVASI KOMPLEKS
Get PDFEssential oils are used as raw materials in the flavors and fragrances industry. Essential oils contain active compounds that are volatile at ambient temperature so that it is unstable to environmental changes. Complex coacervation is one of the techniques used in the encapsulation process to protect the active material. Essential oil blends were encapsulated by gelatin and maltodextrin as wall material and sodium tripolyphosphate as crosslinking agent. The objective of this study was to analyze the effect of the proportion between essential oils, wall material, and crosslinking agents on the yield, loading capacity, and encapsulation efficiency. The results showed that the optimum formulation for microcapsules was the essential oil and wall material ratio 1:2 and crosslinking agent concentration of 3%, with the yield of 45.18%, loading capacity of 5.37%, and encapsulation efficiency of 92.20%. The microcapsule size obtained was 0.1475 μm with polydispersity index of 0.410.
Key words: complex coacervation, encapsulation, essential oil, gelatin, maltodextri
KINERJA KARBON AKTIF DARI KULIT SINGKONG DALAM MENURUNKAN KONSENTRASI FOSFAT PADA AIR LIMBAH LAUNDRY
Get PDFCassava peel has high carbon content. It becomes potential as an adsorbent in adsorbing laundry phosphate compounds. Utilization of cassava peel into activated charcoal is an effort to reduce waste from the cassava processing industries. This study used two types of activated carbon from cassava peel, i.e. acid activated charcoal using HCl 0.4 M and alkaline activated charcoal using KOH 0.4 M. The objectives of this research were to determine: (1) the optimum contact time of adsorption at 30, 60, 90, 120, 150, and 180 min treatment time; (2) the optimum pH value of adsorption at pH 4, 6, 8, and 10; and (3) the adsorption capacity using adsorbent concentration treatment of 0.5%, 1%, 1.5%, 2%, and 2.5% (w/v). The experimental design used was a Single Factor Randomized Block Trial Design, ANOVA-DNMRT statistical analysis, and linear graphic for descriptive analysis. The analysis of the activated charcoal showed that water contents of the acid activated charcoal and the alkaline activated charcoal were 3.49% and 2.89%, respectively; the ash contents were 6.78% and 9.03%, respectively. The water content and ash content meet the standard of SNI 06-3730-1995. The performance test showed that the optimum contact time and pH of acid activated charcoal were 30 min and pH 4, while the alkaline activated charcoal was 90 min and pH 6. The adsorption capacity of acid active charcoal was 0.26 mg/g and the adsorption capacity of alkaline active charcoal was 0.49 mg/g. Activated carbon from the cassava skin can be used as an adsorbent to reduce phosphate concentrations in laundry waste.
Keywords: activated charcoal, adsorption, cassava peel, laundry waste, phosphat
STABILITAS EDIBLE FILM PATI SAGU (METROXYLON SAGU ROTTB.) ASETAT SELAMA PENYIMPANAN PADA BERBAGAI SUHU
Get PDFThe degree of stability of starch-based edible films during storage varies greatly compared to synthetic films. This work aimed to study the effect of storage temperatures on the stability of sago starch acetate edible film during storage. Edible films produced by casting and storage at 5, 30 and 40 oC temperatures for 34 days. The observed characteristics were crystallinity, contact angle, physical, mechanical and barrier (WVTR) film properties. Sago starch acetate edible films presented lower relative crystallinity (10,10%) and highest contact angle (51,04o) when compared with native starch edible films. The results indicated that sago starch acetate edible films were relatively stable when stored at low (5 oC) and high (30 and 40 oC) temperatures. Storage temperatures did not affect physical properties (solubility, transparency) and mechanical (elongation at break / EAB) of sago starch acetate edible films except tensile strength (TS) and water vapor transmission rate (WVTR). TS values increased at temperatures 30 and 40 oC and WVTR values increased at temperature 30 oC. Changes in physical and mechanical properties occur at the beginning of storage, but then tend to be stable until the end of storage. Sago starch acetate edible films had low physical and mechanical characteristics, that was TS (2.25–4.90 MPa), elongation at break (29.65–89.62%), solubility (15.01–29.61%), transparency (0.91–1.87) and very low WVTR value (0.07–0.33 g/m2.hour) and Ea (-8.6E-04 kJ/mol). Sago starch acetate edible films had good physical and mechanical properties and resistant to moisture, can be used for applications as edible films and coatings for foods that contain high water content.
Keywords: edible film, mechanical and physical properties, sago starch acetate, water vapor transmission rat