Journal of Agroindustrial Technology
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PENGENDALIAN KUALITAS PANGAN DENGAN PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) PADA PROSES PRODUKSI DODOL BETAWI (STUDI KASUS UKM MC)
Get PDFSmall and medium enterprise (SME) MC is a business in food industri which produces dodol betawi. Problems in the production process is using human who aren’t yet familiar with the attributes of cooking equipment as well as proper guidance in food production process. Workers haven’t recognized yet the importance of employee hygine regarding physical and bacterial hazards from the body so it doesn’t contaminate the food. The purpose of this study is to analyze the discrepancy of SME MC in implementing Good Manufacturing Practice (GMP) regulations so that discussing higher safety on products using the Failure Mode and Effect Analysis (FMEA) method can improve dodol food quality, and provide quality improvement.Based in laboratory tests of dodol betawi products, there are Escherichia coli bacteria provide evidence that storage errors in the drying process, when dodol already 1 week old, it causes the fungus Aspergillus flavus growth. The amount of Escherichia coli bacteria was found 25.000 bacteria/cc. The purpose of this research is to give improvement of sanitation operations standards for employee health in the production process of Dodol Betawi by using one of the Hazard Analysis and Critical Control Point (HACCP) methods, namely the application of Good Manufacturing Practice (GMP). The implementation of Good Manufacturing Practices (GMP) in this research is to provide cooking attribute equipment. The results of the implementation were able to reduce Escherichia coli bacteria by 10,000 bacteria / cc. The results of these improvements are expected to be able to make the MC UKM more trusted and widely known to the public.
Keywords: good manufacturing practice (GMP), failure mode and effect analysis (FMEA), laboratory test, quality foo
KARAKTERISTIK NIRA KELAPA FERMENTASI DENGAN METODA FERMENTASI MOROMI
Get PDFCoconut sap consists of around 85 % water, 14% sugar and a small amount of protein, amino acids, organic acids, minerals, dyes, and fats. It has the potential to be a fermentation medium. Fermented coconut sap is expected to be a raw material for seasoning product similar to salty-sweet soy sauce. Soy sauce is made from fermented soybeans or a mixture of soybeans and wheat. Soybeans and wheat are allergens, so many consumers who are healthy-living oriented avoide to consume them. The fermented coconut sap is free of soybeans and wheat. It was made through a one-step of moromi fermentation. The temperature (35, 45 and 55 ° C) and sea salt concentrations (25 and 35%) were used in this study to determine its effect on microbiological, physico-chemical and organoleptic characteristics of fermented coconut sap. The results showed that the moromi fermentation took place the number of microbes (TPC) increased from 91 + 46 cfu/g until the peak of growth of (1.18+0.48) x104 cfu/g on the day 35th and decreased into (1.54 + 0.19) x103 cfu/g on the 48th day; the pH level decreased from 6.37+0.84 to 4.22+0.75, the total dissolved solids increased from 39.35+0.90 % to 48.83+1.88%; reducing sugar increased from 0.13+0.01 mg/l to 1.64+0.45mg/l; colour changes from clear-yellowish to dark-brown; and the dominant volatile compounds were 2-pentanone, and 4-hydroxy-4-methyl. The treatment of differences in salt content did not affect the nature of fermented juice while temperature significantly affected the reducing sugar, colour, and TPC. Organoleptic test results showed that the fermented coconut sap at 55oC and the addition of 25% sea salt was the most preferred one.
Keywords: coconut sap, fermented coconut sap, moromi, sea salt, temperatur
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Daftar Isi
No full textKARAKTERISTIK TEPUNG KECAMBAH KACANG NAGARA (Vigna unguiculata ssp Cylindrica) PADA SKALA KECIL DAN SCALE UP
Rini Hustiany, Noor Winda Wati, Emy Rahmawati, Alia Rahmi, Susi................................................................................................................................... 222
PRODUKSI BUBUK SINBIOTIK DARI HIDROLISATEucheuma cottonii MENGGUNAKAN SPRAY DRYING
Dwi Setyaningsih, Desi Musdaniaty, dan Neli Muna................................................................................................................................. 233
AKTIVITAS ANTIBAKTERI MINYAK NILAM (Pogostemon cablin Benth) PADA BEBERAPA TINGKAT KADAR PATCHOULI ALCOHOL
Sarifah Nurjanah, Dwi Merita Rosi, Rizqi Putri Fathoni, Sudaryanto Zain, Asri Widyasanti, Indira Lanti Kaya Putri.................................................................................................................................. 240
AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN MIOFIBRIL BELUT (Synbranchus bengalensis) YANG DIHIDROLISIS DENGAN ENZIM PAPAIN
Arlina Hidayati, Joko Santoso, dan Desniar............................................................................................................................. 247
OPTIMASI DISTRIBUSI TRUK PENGANGKUT SAMPAH MENGGUNAKAN ALGORITMA GENETIKA SISTEM PENGELOLAAN SAMPAH KOTA BOGOR
Khadijah Febriana, Sri Wahjuni, dan Andes Ismayana ......................................................................................................................................... 260
POTENSI CANGKANG BUAH NYAMPLUNG (Calophyllum inophyllum) SEBAGAI SUMBER RESIN ALAMI
Ika Amalia Kartika, Rafiq Izzudin Rabbani, dan Nancy Dewi Yuliana.............................................................................................................................. 269
STABILITAS EDIBLE FILM PATI SAGU (METROXYLON SAGU ROTTB) ASETAT SELAMA PENYIMPANAN PADA BERBAGAI SUHU
Rosniyati Suwarda, Tun Tedja Irawadi, Prayoga Suryadarma, Indah Yuliasih............................................................................................................................. 278
THE LOAN AGAINSTTHE PARTNERSHIP EFFECT ON PRODUCT PRICE (THE CAUSE OF PRICE INCREASE: A THEORETICAL VIEW)
Sukardi.............................................................................................................................. 290
PERENCANAAN BISNIS TEPUNG KOMPOSIT DENGAN SISTEM BAGI HASIL
Darsasa Herdiana Anggriyanto, Marimin, dan Yandra Arkeman............................................................................................................................ 299
PEMANFAATAN FOAMING AGENT DARI MINYAK SAWIT PADA BETON RINGAN
Mukarramah Lubis, Ani Suryani, Ika Amalia Kartika, Erliza Hambali............................................................................................................................ 307
SAPONIFIKASI-NETRALISASI ASAM OLEAT MINYAK SAWIT MENJADI FOAMING AGENT RAMAH LINGKUNGAN
Sri Wahyuni dan Anna Dhora............................................................................................................................... 317
PENGEMBANGAN PRODUK OBAT KUMUR KONSENTRAT DENGAN BAHAN AKTIF MINYAK ATSIRI DAUN SIRIH DAN DAUN CENGKEH
Dwi Setyaningsih, Siti Rahmi Nuabdi, dan Neli Muna................................................................................................................................. 32
OPTIMASI DISTRIBUSI TRUK PENGANGKUT SAMPAH MENGGUNAKAN ALGORITMA GENETIKA PADA SISTEM PENGELOLAAN SAMPAH KOTA BOGOR
Get PDFWaste is one of the problems faced by Bogor city, with waste production of 2,701 m3 per day. Waste management of Bogor city currently still has limited garbage facilities and infrastructure that make garbage not yet maximally resolved, including not having a regular schedule of truck distribution in serving sub-district waste. The aim of this research is to optimize the distribution of garbage transport trucks using genetic algorithms. The initial stage of the research carried out is the calculation of the waste generation projection based on population data from Badan Pusat Statistik with reference to SNI 19-3964-1994. Optimization with genetic algorithms consists of a selection process where this study uses the Roulette Wheel selection method, crossover, and mutation. The optimization process using genetic algorithms (GA) from the number of DLH trucks operating currently as many as 60 trucks in serving 490 polling stations (TPS) spread across six sub-districts in Bogor City, the distribution results are to West Bogor district 15 trucks, South Bogor district 13 trucks, East Bogor district 4 trucks, Central Bogor district 3 trucks, North Bogor 12 trucks, and 13 trucks for Tanah Sareal district. Optimization testing with GA showed that with 60 dump truck type trucks with a capacity of 7 m3 operating and transporting as many as 3 rit, the garbage transported is only about 46.64% of the total waste. To achieve the government\u27s target regarding solid waste services of 80 until 85%, 110 trucks are needed.
Keywords : genetic algorithm, optimization, schedulin
PERANCANGAN MODEL PERSEDIAAN BAHAN BAKU UBI UNGU PADA PRODUKSI KERIPIK UBI UNGU DENGAN METODE SIMULASI SISTEM DINAMIS
Get PDFPurple Sweet Potato is one of agricultural product that has been cultivated in Indonesia with high productivity. One of the processed products from purple sweet potatoes is snacks. It is the part of Fast Moving Consumer Good (FMCG) sector. The intense competition between snack industry players involves in the fluctuating demand on purple sweet potatoes chips. The uncertain demand for purple sweet potatoes chips causes a mismatch between supply of purple sweet potatoes and the actual needs. Therefore, this study was conducted to handle fluctuating demands by using dynamic system simulations to get maximum profit. Problem solving was done through two stages, namely designing optimal forecasting models and designing inventory models using dynamic system simulations. The dynamic system model consisted of two sub-models, namely the inventory sub-model and inventory costs. Inventory sub-models were analyzed based on the demand for the amount of production of purple sweet potato chips and purple sweet potato supply, using four scenarios, where scenario 1 was done without policy changes, scenario 2 used inventory control, scenario 3 used probabilistic model P and scenario 4 performed a combination of demand forecast adjustment and probabilistic model P. The simulation results in 28 periods produced different benefits from each scenario. The highest profit was obtained when planning production with scenario 4, which was a combination of forecasting method with P model with a service level of 90%, with a profit of Rp 195,288,659,301 ± 20,447,754,235. Scenario 4 can produced the highest profit because it could plan raw material optimally so that there were no high savings costs.
Keywords: dynamic systems, inventory system, purple sweet potato, forecasting, probabilisti
Daftar Isi
No full textVolume 30 Nomor 3, Hal 256-368 Desember 2020
ANALISIS POTENSI JEJAK KARBON LIMBAH CAIR DAN LISTRIK PADA PROSES PENYAMAKAN KULIT
Aditya Wahyu Nugraha, Ono Suparno, dan Nastiti S. Indrasti............................................................................................................................. 256
PENGEMBANGAN STRATEGI BISNIS RESTORAN SEGMEN ATAS
DI YOGYAKARTA DENGAN PENDEKATAN CRITICAL SUCCESS FACTORS
Edouard Aryadi Supriyadi, Wahyu Supartono, dan Didik Purwadi............................................................................................................................ 265
ANALISIS PREFERENSI PETANI TERHADAP MODEL KEMITRAAN KELAPA SAWIT DENGAN METODE ANP (ANALYTIC NETWORK PROCESS)
Suparjan dan An Naafi Yuliati Lathifah............................................................................................................................. 271
A PRODUCTION PLANNING OF MIXED CHAMPIGNON PRODUCT TO
OPTIMIZE PROFIT GAINED BY PT X
Muhammad Arif Darmawan and Karsi Widiawati ......................................................................................................................................... 281
STRATEGI PENGEMBANGAN INDUSTRI KREATIF UNTUK INOVASI
Hesty Heryani, Agung Cahyo Legowo, dan Indra Prapto Nugroho............................................................................................................................ 290
ENKAPSULASI CAMPURAN MINYAK ATSIRI SEBAGAI PRODUK SEDIAAN AROMATERAPI DENGAN TEKNIK KOASERVASI KOMPLEKS
Annisa Putri, Meika Syahbana Rusli, dan Dwi Setyaningsih...................................................................................................................... 299
FACTOR AFFECTING BUSINESS SUSTAINABILITY OF SMALL AND MEDIUM COFFEE SHOP
Binagusto Mochammad, Mukhamad Najib, and Mochammad Mukti Ali..................................................................................................................................... 308
IOT BASED SMART AGRO-INDUSTRIAL TECHNOLOGY WITH SPATIAL ANALYSIS
Rindra Yusianto, Marimin, Suprihatin, Hartrisari Hardjomidjojo................................................................................................................... 319
ANALYSIS OF REVERSE SUPPLY CHAIN PERFORMANCE IN BEEF INDUSTRY WITH THE SUPPLY CHAIN OPERATION REFERENCE METHOD
Paduloh Paduloh, Dyani Kalyana Mitta, Sumanto, Rifda Ilahy Rosihan............................................................................................................................. 329
PENINGKATAN EFEKTIVITAS DAN EFISIENSI MANAJEMEN RANTAI PASOK AGROINDUSTRI BUAH: TINJAUAN LITERATUR DAN RISET SELANJUTNYA
Fina Pradika Putri, Marimin, dan Indah Yuliasih............................................................................................................................. 338
ANALISIS NILAI TAMBAH NATRIUM LAURAT DAN KALIUM PALMITAT SEBAGAI BAHAN BAKU FOAMING AGENT PEMADAM KEBAKARAN
Purwo Subekti, Erliza Hambali, Ani Suryani, Prayoga Suryadarma, Bambang Hero Saharjo............................................................................................................................. 355
PERAMALAN PERMINTAAN SUKU CADANG OTOMOTIF KARET DENGAN INTEGRASI AGENT BASED MODELLING DAN DOUBLE EXPONENTIAL SMOOTHING
Dewi Auditiya Marizka,Yandra Arkeman, Sapta Rahardja, Hartrisari Hardomidjojo, Ono Suparno................................................................................................... 362
ANALISIS RISIKO RANTAI PASOK PESTISIDA PADA PT. AGRICON
Fany Annisa Agusti Marimin, dan Heti Mulyati.............................................................................................................................. 151
PERANCANGAN MODEL PERSEDIAAN BAHAN BAKU UBI UNGU PADA PRODUKSI KERIPIK UBI UNGU DENGAN METODE SIMULASI SISTEM DINAMIS
Iphov Kumala Sriwana, Nofi Erni dan Rusydiana Abdullah............................................................................................................................ 167
KINERJA KARBON AKTIF DARI KULIT SINGKONG DALAM MENURUNKAN KONSENTRASI FOSFAT PADA AIR LIMBAH LAUNDRY
Illah Sailah, Fitri Mulyaningsih, Andes Ismayana, Tyara Puspaningrum, Anis Annisa Adnan,
Nastiti Siswi Indrasti............................................................................................................................. 180
PENINGKATAN SIFAT FUNGSIONAL PATI SAGU MELALUI PENAMBAHAN ISOLAT PROTEIN KEDELAI DAN TRANSGLUTAMINASE
Nurmiati, Sapta Raharja, dan Prayoga Suryadarma..................................................................................................................... 190
UPAYA MEMPERTAHANKAN UMUR SIMPAN PISANG KEPOK DENGAN KEMASAN AKTIF BERBAHAN ARANG AKTIF CANGKANG KELAPA SAWIT
Markiah, Rini Hustiany, dan Alia Rahmi................................................................................................................................ 198
STRATEGI PENINGKATAN KINERJA DAN KEBERLANJUTAN RANTAI PASOK AGROINDUSTRI KOPI ROBUSTA DI KABUPATEN TANGGAMUS
Seppa Septarianes, Marimin, dan Sapta Raharja............................................................................................................................. 207
POTENSI DAN MASA DEPAN SERAT ALAM INDONESIA SEBAGAI
BAHAN BAKU ANEKA INDUSTRI
Ono Suparno............................................................................................................................. 221
KARAKTERISTIK EKSTRAK KULIT BUAH NAGA MERAH (Hylocereus Polyrhizus) DENGAN PENAMBAHAN BERBAGAI KOSENTRASI ASAM SITRAT SEBAGAI PEWARNA ALAMI MAKANAN
Addion Nizori , Nola Sihombing dan Surhaini ......................................................................................................................................... 228
IMPLEMENTASI MULTI CRITERIA DECISION MAKING (MCDM) PADA
AGROINDUSTRI: SUATU TELAAH LITERATUR
Rachman Jaya, Eka Fitria, Yusriana, Rizki Ardiansyah........................................................................................................................ 234
KARAKTERISTIK NIRA KELAPA FERMENTASI DENGAN METODA FERMENTASI MOROMI
Ade Iskandar dan Luthfiano Yossy Darusalam........................................................................................................................ 244
 
PENGEMBANGAN STRATEGI BISNIS RESTORAN SEGMEN ATAS DI YOGYAKARTA DENGAN PENDEKATAN CRITICAL SUCCESS FACTORS
Get PDFYogyakarta is the right place to run a culinary business because of Yogyakarta\u27s status as a city of culture, education city, and tourist destination, so it requires restaurant facilities, including for the high class segment. The right business strategy is needed to minimize the risk of competing and maximize the advantages of competition. The object of this research was GW restaurants and the comparisons were LD and SS restaurants. This research was aimed at identifying success factors, analyzing the business environment, and developing its business strategy. This research used descriptive-qualitative techniques with Critical Success Factors (CSF) and SWOT approaches. GW restaurants had Critical Success Factors, namely clear concepts, strong customer relationships, cultural interests, managing a competitive environment, good customer relationships, and determining the right location/place. The business environment consisted of internal and external. The development of its business strategy is to improve the quality of employees, improve the quality of its products and innovations, favor specific menus, increase service time, and conduct advertising promotions and expand the network with social media.
Keywords: business strategy, critical success factors, restauran
IOT BASED SMART AGRO-INDUSTRIAL TECHNOLOGY WITH SPATIAL ANALYSIS
Get PDFSmart teknologi berkembang pesat di sektor agroindustri. Tujuan dari penelitian ini adalah merancang dan mengembangkan sistem agroindustri kentang yang optimal dan adaptif. Dalam penelitian ini ditambahkan Internet of Things (IoT) yaitu penginderaan jauh untuk memprediksi jumlah panen dan kapasitas produksi. Sebelum menerapkan IoT, perspektif spasial dianalisis menggunakan spasial dan geoprocessing. Sampel penelitian menggunakan random grid di Wonosobo, Jawa Tengah, Indonesia. Titik optimal diperoleh di Kejajar (N1), Garung (N2), Kalikajar (N3), Kepil (N4) dan Mojotengah (N5). Pada penelitian ini dipasang sensor suhu dan kelembaban SHT15 serta curah hujan Rain Gauge di 5 titik. Sensor memberikan data secara rutin selama 30 hari. Berdasarkan analisis kesesuaian lahan, lokasi yang paling sesuai adalah Kejajar (N1) di koordinat 7°14\u2711.8"LS, 109°56\u2729.7"BT. Hasil penelitian menunjukkan bahwa berdasarkan 24 titik sampel dengan luas rata-rata 2,5m x 2,5m dihasilkan rata-rata total panen 8,62 kg/m2 dan prediksi produktivitas panen 13,79 ton/ha. Sistem ini dapat memprediksi jumlah panen dan kapasitas produksi yang baik dengan tingkat akurasi 89,35%. Dengan demikian, metode ini dapat digunakan dan merepresentasikan pertanian melalui inovasi digital menggunakan smart teknologi agroindustri. Untuk penelitian selanjutnya, metode ini dapat dilanjutkan untuk penanganan pascapanen dengan menggunakan Sistem Operasi berbasis Android.
Kata kunci: agro-industrial technology, IoT, Smart technology, spatial analysi
PENINGKATAN KINERJA, MITIGASI RISIKO DAN ANALISIS KELEMBAGAAN PADA RANTAI PASOK CABAI MERAH DI KABUPATEN GARUT
Get PDFSupply chain of red chilli has not integrated and involves all actor like farmers, collectors, traders, suppliers and industry. This condition creates instability in the quality of red chilli on the market, supply availability and price fluctuations. The purpose of this research was to study the mechanisms, performance, risk mitigation and institusional analysis of the supply chain using the Van de Vorst method, SCOR-AHP method, House of Risk (HOR) and Interpretative Structural Modeling (ISM). The location of this study was in Garut District, the highest production of red chili in West Java. The supply chain mechanism was approached through four elements, namely a) supply chain structure, b) chain business processes, c) network management and chain coordination, and d) chain resources used. The supply chain performance system has five levels of hierarchy, namely goals, business processes, criteria, attribute, and performance metrices. Results showed that the supply chain performances of the red chilli at farmers, collector, suppliers, and small medium enterprise (SME) were 74.6%, 76.8 %, 82.5%, 81.9%, respectively. Risk priorities showed there were 10 at the farmer, 9 at the traders, 11 at the supplier, and 10 at the industrial stage. Information on supply chain performance is expected to enable actors in the red chili supply chain to improve coordination, integration between actors, fulfillment of production facilities, proper implementation of Good Agricultural Practices (GAP), and distribution mechanisms, so that can optimally fullfil the consumer demand and minimize yield loss to improve competitiveness in the red chili industry.
Keywords : Supply chain, performance, risk mitigation, institutional analysi