Journal of Agroindustrial Technology
Not a member yet
744 research outputs found
Sort by
DAMPAK PEMANASAN GLOBALPENGOLAHAN HASIL PERIKANAN MENGGUNAKAN METODELIFE CYCLE ASSESSMENT (LCA): ANALISIS GATE-TO-GATE
Get PDFLife cycle assessment (LCA) is widely applied method ofquantifying the environmental impact on products and processes. One of the most application is LCA in fishery industry. This research was conducted in fishery processing industry in Cirebon Jawa Barat. The methodology of LCA based on ISO 14040 framework which consists of four stages such as goal and scope definition, inventory analysis, impact assessment, and interpretation and improvement analysis. The scope of this LCA research is production process of industry. By calculating using Intergovernmental Panel on Climate Change (IPCC) equation, industry of fisheries product processing in this study emitted green house gases (GHG) as much as 0.56 g for fish product and 1.62 g for crab product. The alternatives to reducing environmental impacts are to change the refrigerant used, which can reduce the GHG emissions as much as 68.37% and adjusting the water usage, which can reduce the GHG emissions as much as 6.09%.Keywords: fishery industry,life cycle assessment, GHG emission
KARAKTERISTIK PAPAN PARTIKEL DARI BAMBU DENGAN PEREKAT GETAH DAMAR
Get PDFThe fiber content of bamboo is very high (59.8%), thus it is potential to be the raw material for particle board manufacture. In this study, resin of damar was used as adhesive to substitute the synthetic adhesive such as urea and phenol formaldehide. The objective of this study were to characterize the particle board produced from bamboo with adhesive of damar resin, and to investigate the effect of pressing time and amount of resin added on physical and mechanical properties. This research was conducted on pressing temperatures of 130 and 150°C using randomized block design with two factors, i.e. pressing time (10 and 14 min) and amount of resin added (12, 14, 16%). The result of variance analysis showed that pressing time affected water adsorption of particleboard, while amount of resin added affected its thickness swelling. Both factors did not have the effect on density, moisture content, modulus of elasticity and rupture, and internal bonding of particleboard. Process condition of 14% resin added, 10 min pressing time and 150oC pressing temperature produced the particleboard with best characteristics, i.e. density of 0.55 g/cm3, moisture content of 9.99%, water adsorption of 72.6% at 2 hand 83.5% at 24 h, thickness swelling of 10.5% at 2 hand 18.0% at 24 h,, MOE of 393.5 kgf/cm2, MOR of 51.7 kgf/cm2and IB 0.90 of kgf/cm2. These characteristics did not meet the standard of JIS A 5908-2003 and SNI 03-2105-2006.Keywords: adhesive, bamboo, damar, resin, particle boar
PEMBUATAN KEJU NABATI DARI KEDELAI MENGGUNAKAN BAKTERI ASAM LAKTAT YANG DIISOLASI DARI DADIH
Get PDFCheese generally has limitations to be consumed by people with milk protein allergies and vegetarian. Besides the price is relatively expensive, the fat content of cheese is also high. Proteins in soybean may be an alternative to protein of milk in cheese making because it has a protein content of which is not much different as well as a low fat content. The use of lactic acid bacteria from dadih as probiotic bacteria with the addition of food additives should be made to improve the quality of non-dairy cheese. This study aimed to determine the formulation of non-dairy cheese made from soybeans with the right flavor concentration which is able to resemble the dairy cheese and to evaluate its characteristics. The design used was a completely randomized factorial design. The types of treatments given were the type of soy milk, percentage of inoculum, and concentration of flavor added. Types of soy milk used were a commercial soy milk powder and fresh soy milk with percentages of inoculum 5%, 10% , and 15% (v/v) as well as the addition of cheese flavor concentrations of 0.5%; 0.7% ; 0.9% ; 1.1%; and 1.3% (w/v). Data were analyzed by ANOVA followed by Duncan test if it showed significant differences. A Not A Test showed that the addition of cheese flavor 0.9% (w/v) and as much as 15% (w/v) the amount of inoculum in fresh soy milk produced not significantly different smells with commercial dairy cheese at 95% confidence level. Non-dairy cheese produced can be classified as a semi hard cheese and skim cheese as seen from MFFB (moisture fat free basis) and FDM (fat in dry matter). Characteristics of non-dairy cheese produced were the water content of 66.3%; ash content of 3.27%; protein content of 26.74%; and the fat content of 0.36%.Keywords :dadih,lactic acid bacteri, non-dairy cheese, soybea
PERANCANGAN KEMASAN BUAH SALAK SEGAR DALAM BENTUK TANDAN (SALAK PONDOH BANJARNEGARA, JAWA TENGAH)
Get PDFThe bunches snake fruit has an unique form that become a typical appeal for the customerand also improve the marketing that rarely available, because of the limited form of packaging. It needs to be supported by primary and secondary packaging. The aim of this research was to obtain the primary and secondary packaging designs of the bunches snake fruit with the additional of the net foam. The corrugated cardboard C flute (RSC type) and BC flute (PTD type) were used as the material for the primary and secondary packagings. The ventilation holes was given for air circulation. The steps of this research were to design the dimension of primary and secondary packaging for the bunches snake fruit,to measure the compressive strength and maximum number of packaging stacks, and to analyze the efficiency of packaging arragement on the pallet and in a pickup. The dimensions of primary packaging was15.98 × 15.98 × 18.48 cm that has a maximum compressive strength of 65 kgf to stacks 23-43 packs. The dimensions of secondary packaging were50.04 × 34.06 × 28.54 cm (body), and 52.84 × 36.86 × 14.97 cm (cover) that has the maximum compressive strength of 132.2 kgf was capable to hold 3-4 stacks. The dimensions of secondarypackaging were included in good fit efficiency in pick-up and average fit on pallet (size 1200 × 800 and 1140 × 1140 mm), so it can supplied for local and export distribution needs to some European contries, Singapore, and China.Keywords: snake fruit, bunch, packaging design, corrugated box, transportation packagin
ANALISIS MATERIAL, ENERGI DAN TOKSISITAS (MET) PADA INDUSTRI PENYAMAKAN KULIT UNTUK IDENTIFIKASI STRATEGI PRODUKSI BERSIH
Get PDFLeather industry is known as industry that unfriendly to the environtment, since it produces a lot of wastes in its processes. The objectives of this study were to analyze material, energy and toxicity (MET) and to identify cleaner production strategies which can be applied in leather tannery. This study was survey research. The method used were purposive sampling, MET matrix, wastewater analysis, literature review, dan expert discussion. The study showed some chemical materials which used in processing were irritant, corrosive, and carcinogenic; wastewater of 29.5 m3and solid wastes of 1,749.14 kg. Hazardous pollutans in the waste water and solid wastes were sulfide, ammonia, and chrome. Ammonia-N produced in deliming and bating process was 4,701.48 mg/L. Cr6+produced in the retanning, dyeing and fatliquoring processes was 2.09 mg/L. Sulfide produced in liming process was 646.4 mg/L. Setting out was the highest step to consumed energy, namely 336.37 kWh from 632.08 kWh of total energy consumed. The result of identification showed there were some cleaner production strategies which could be applied in the leather processing. The priority strategies which could be applied were water control and water reuse.Key words: cleaner production, MET, toxicity, waste
SISTEM MANAJEMEN RISIKO KONTAMINASI PADA RANTAI PASOK PANGAN (STUDI KASUS : SUSU PASTEURISASI)
Get PDFIntentional contamination threats to food supply chain has increased. Risk management can be used to handle such threats. Risk management methods such as International Organization for Standardization (ISO) 22000, Hazard Analysis and Critical Control Points (HACCP) can only be applied for unintentional contamination threats. The objectives of this research was to develop a model of risk management for intentional contamination threat on pasteurized milk supply chain in Indonesia. A case study using Threat Assessment Critical Control Point (TACCP) was conducted in PT XYZ to apply the model. The results showed that the threats can be divided into food fraud risk and food defense risk. The threat to this pasteurized product from this company could be classified as low risk by applying actions, such as prevention, detection, and deterrence.Keywords : food defense, food fraud, intentional contamination, pasteurized mil
KARAKTERISTIK DAN AKTIVITAS ANTIBAKTERI MINYAK ATSIRI RIMPANG JERINGAU (Acoruscalamus L.)TERHADAP Staphylococcus aureus DAN Escherichia coli PADA SABUN TRANSPARAN
Get PDFJeringau (Acoruscalamus L.) rhizomes essential oil has an antibacterial activity so that it can be used as additives in transparent soap.The purpose of this research was to study the effect of jeringau rhizome essential oil as an antibacterial of Staphylococcus aureus and Escherichia coli on quality of transparent soap. Jeringau rhizome was extracted by steam and water distillation method to obtain the essential oil, then the essential oil was added to the formula of transparent soap according to the treatments. The treatments were addition of jeringau rhizome essential oils, such as S0 (0 mL) as control; S1 (0.05 mL); S2 (0.10 mL); S3 (0.15 mL); and S4 (0.20 mL) in 100 mL of transparent soap formula. Data were statistically analyzed using analysis of variance and Duncanʹs New Multiple Range Test at 5%. Research result showed that addition of jeringau essential oils significantly affected antibacterial activity against S. aureus and E. coli, water content, total fatty acid, free fatty acid, and degree of acidity (pH). The highest quality of transparent soap in this research was S4 (0.20 mL addition of jeringau rhizome essential oils). The transparent soap from this treatment hadan antibacterial activity which showed11.67 and 15.46 mm on inhibitory zone against S. aureus and E. coli,12.37% water content, 34.42% total fatty acid, 1.76% free fatty acid, 9.93 degree of acidity, and 0.05 value of iritation test (almost invisible).Keywords: Essential oil, jeringau(Acoruscalamus L.), transparent soap, antibacteria
ANALISIS KINERJA, NILAI TAMBAH DAN MITIGASI RISIKO RANTAI PASOK AGROINDUSTRI BAWANG MERAH
Get PDFThe supply chain of shallot agroindustry is in urgent situation owing to theimbalance risk and added-value distribution of the actors in the supply chain. The purposes of this research were (1) to identify the mechanism and performance of shallot supply chain; (2) to measure the added-value of supply chain actors; (3) to identify and mitigate the risk in shallot supply chain; and (4) to select the strategy to improve the performances, added-value, and risk mitigation ofshallot supply chain. Supply Chain Operations Reference-Analytical Hierarchy Process (SCOR-AHP)wereemployed to measure the performance of shallot supply chain.Hayami method was used to analyze the added-value.House of Risk (HOR)was used to identify and mitigate the risk, while the strategies for the improvements were formulated using Analytic Network Process-Benefit Opportunity Cost Risk analysis (ANP-BOCR) method. Analysis on the supply chain performance showed those classified as below average were farmer (75.38%), first collector (74.43%), and industry (74.79%), whereasthe second collector hadagood performance (91.97%). Added-value ratios were for the industry of 53.75%, farmer of 46.06%, first collector of 8.88%, and second collector of 5.39%.Total effectivity measurement of risk mitigation to prioritized risk agent resulted the farmer had11 preventive actions,the collectors had9 and the industry had8. The supply chain evaluation resulted in four alternatives for the improvement strategy of the performance, added-value and risk mitigation.The best alternative with the highest BO/CR ratio was the implementation of the SOP of proper cultivation and post-harvesting method.Keywords: shallot agroindustry, risk mitigation, supply chain, value adde
Daftar Isi
No full text Volume 28, Nomor 2, 127-251 Agustus 2018 KARAKTERISTIK PAPAN PARTIKEL DARI BAMBU DENGAN PEREKAT GETAH DAMARIka Amalia Kartika dan Dara Fegy Pratiwi............................................................. 127PEMETAAN EKOSISTEM INOVASI DI PERGURUAN TINGGIZulfatun Najah, Aji Hermawan, Sapta Raharja, Elisa Anggraeni.............................. 138PEMBUATAN KEJU NABATI DARI KEDELAI MENGGUNAKAN BAKTERI ASAM LAKTAT YANG DIISOLASI DARI DADIHKhaswar Syamsu dan Kartika Elsahida.................................................................. 154SISTEM MANAJEMEN RISIKO KONTAMINASI PADA RANTAI PASOK PANGAN (STUDI KASUS : SUSU PASTEURISASI)Nindya Malvins Trimadya, Hartrisari Hardjomidjojo dan Elisa Anggraeni............... 162ANALYSIS OF DI-N-BUTYL PHTHALATE (DBP) RESIDUE IN COMMERCIAL FOOD PACKAGING FROM RECYCLED PAPER AND ITS MIGRATION INTO FOOD SIMULANTMade Gayatri Anggarkasih, Nancy Dewi Yuliana, Yane Regiyana, Muhammad Yusram Massijaya, Slamet Budijanto................................................... 171 PERANCANGAN KEMASAN BUAH SALAK SEGAR DALAM BENTUK TANDAN (SALAK PONDOH BANJARNEGARA, JAWA TENGAH)Rafika Ratik Srimurni, Emmy Darmawati, dan Indah Yuliasih.................................. 180STRATEGI PEMASARAN CV DIANA PHON BOGOR DENGAN PENDEKATAN STAKEHOLDER ENGAGEMENT STRATEGYTjedahwati, Rizal Syarief, dan Hartrisari Hardjomidjojo......................................... 191ANALISIS RANTAI NILAI AGROINDUSTRI SAGU DI KABUPATEN KEPULAUAN MERANTIGusti Randy Pratama, Hartrisari Hardjomidjojo, Ade Iskandar, Tjahja Muhandri.... 199KARAKTERISTIK DAN AKTIVITAS ANTIBAKTERI MINYAK ATSIRI RIMPANG JERINGAU (Acoruscalamus L.)TERHADAP Staphylococcus aureus DAN Escherichia coli PADA SABUN TRANSPARANDewi Fortuna Ayu, Bambang Sisto Nadi, dan Akhyar Ali......................................... 210KARAKTERISTIK SORPSI ISOTERMIS PADA APLIKASI SILIKA (SiO2) SEBAGAI ANTICAKING AGENT TEPUNG BUMBU Yosra Adi Putra, Indah Yuliasih, dan Sugiarto........................................................ 219POTENSI AGROINDUSTRI BERBASIS KELAPA UNTUK PEMBERDAYAAN EKONOMI MASYARAKAT DI KABUPATEN PANGANDARAN - JAWA BARATAbidin, Sukardi, Djumali Mangunwidjaja, Muhammad Romli.................................. 231KARAKTERISTIK PADATAN ANAEROBIK HASIL PENGELOLAAN TERINTEGRASI SAMPAH KOTA SEBAGAI PUPUK ORGANIKDamsir dan Ansyori.............................................................................................. 244
VALIDASI SIMULASI TEKANAN DAN SUHU AIR SERTA SUHU DAGING SAPI SELAMA PEMASAKAN DALAM PRESSURE COOKER
Get PDFBeef cooked with pressure cooker can produce soft texture in relatively short time. In previous study,polytetrafluoroethylene (PTFE) was used for developing a heat transfermodel in pressure cooker. The aim ofpresent study was to validate previously PTFE heat transfer model with actual beef. To get the simulation withan error rate as small as possible, the modification of the model as well as the as sumptions adjusted inaccordance with the characteristics of beef. Finite difference methods with Euler scheme was used to performthe computation. A commercial pressure cooker of 8 and 10 L in volume were used to validate the model.Cooking time was 60 minutes after releasing steam from pressure cookeroutflow through the pressure valve.Meat used was knuckle section of ongole beef with the age of two to three years.The result showed that thedeveloped model of steam pressure, water and beef temperatures could predict well the real phenomena duringtime process in the pressure cooker. The error of model was estimated with mean absolute percentage errormethods. The error of model of gas pressure in the pressure cooker 10 and 8 L were 7.1% and 3.2%,respectively; water temperaturesof 3.6% and 1.4%, respectively; and the meat mid point temperatures of 2.3%and 4.2%, respectively.Thus, the model could be used to estimate the cooking time and energy needed forcooking time and meat research purposes relating to cooking time and temperature.Keywords: beef, pressure cooker, simulation, temperatur