Journal of Agroindustrial Technology
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ANALISIS KINERJA EFISIENSI KELEMBAGAAN RANTAI PASOK KLASTER UKM KERIPIK KENTANG MENGGUNAKAN PENDEKATAN DATA ENVELOPMENT ANALYSIS
Get PDFCluster of potato chips is the one of SMEs groups which growing up in Batu City. The existing conditions in 2020-2021 caused some problem for the clusters it is a decreasing in demand, marketing, and business performance due to impact from pandemic which causes an imbalance in the number of sales with the production produced. In the first trimester of 2022, demand product of potato chips has increased so the efficient performance for production process is needed to recovery. The efforts to restore a business performance can be done by increasing efficiency in the supply chain institutional system. The purpose of research is analyze performance value, find out input sub-variables who most influence, and propose improvement strategies in clusters of potato chips. This research used Data Envelopment Analysis CCR-I Dual models with input sub-variables consist of cash to cash cycle time, lead time, flexibility, and cost. Sub-variable output consist of percentage compliance with quality standards, order fulfillment, delivery performance,and revenue. This analysis was carried out on SMEs to retailers with Decision Making Unit (DMU) the result showed that DMU 2, DMU 3, DMU 5, DMU 6, and DMU 7 were in efficient condition meanwhile 4 DMUs are inefficient condition. Input sub-variable can impact performance efficiency is cost of supply chain. To increase performance value, DMU in clusters of potato chips must be minimizing input variables, improving of production planning, sales forecasting, and strategy innovation in marketing to increase sales and product competitiveness.
Keywords: data envelopment analysis, efficiency; supply chain performanc, potato chips cluste
APPLICATION OF EDIBLE COATING BREADFRUIT STARCH AGAINST CAYENNE PEPPER
Get PDFThis study aimed to determine the effect of edible coating of breadfruit starch on the quality of cayenne pepper and to find out how long the optimal storage of cayenne pepper coated with an edible coating breadfruit starch and stored at room temperature. This study used a complete randomized design with 5 treatments and 3 data tests. The observation results were analyzed using ANOVA and the continued test DNMRT at the rate of 1%. The treatment in this study was the duration of storage of cayenne pepper coated with edible coating for 3, 6, 9, 12, and 15 days. The results showed that the length of storage of cayenne pepper coated with edible coating had a significant effect on water content, vitamin C, pH, and weight loss. Based on the color and texture test results of cayenne pepper coated with edible coating, it was shown that storage up to day 3 was most preferred by the panelists, with a moisture content of 85.32%, vitamin C content of 268.36 mg/100 g, pH of 3.35, and weight loss of 22.44%.
Keywords: edible coating, breadfruit starch, cayenne peppe
KARAKTERISTIK DAN SENYAWA FENOLIK MIKROKAPSUL EKSTRAK DAUN KELOR (Moringa oleifera) DENGAN KOMBINASI MALTODEKSTRIN DAN WHEY PROTEIN ISOLAT
Get PDFMoringa leaves (Moringa oleifera) have bioactive components such as phenolic compounds, which have antioxidant activity and are beneficial for health, such as preventing free radicals, anticancer and antidiabetic. Bioactive ingredients from Moringa leaves have weaknesses namely, they are sensitive to heat, light, and oxygen, so an encapsulation process is needed to minimize the loss of bioactive compounds in the extract. This study aimed to determine the effect of coating ingredients from maltodextrin and Whey Protein Isolate with ratios (1:3 and 3:1) on the characteristics of Moringa leaf extract microcapsules. This research is descriptive research with three repetitions. Dried moringa leaves were extracted using ethanol solvent with the Ultrasound-Assisted Extraction (UAE) method. The extract obtained was encapsulated and spray-dried at an inlet temperature of 125Β°C. The results showed that Moringa leaf extract had a phenolic content of 590.25 Β± 1.12 (mg GAE/g), a flavonoid content of 173.96 Β± 1.57 mg QE/g and an IC50 value of 52.74 Β΅g/mL. The combination of maltodextrin and whey protein isolate (WPI) coating materials with ratios (1:3 and 3:1) produced yield values (53.66 Β± 2.25 % and 60.78 Β± 4.60%), water content (3.49 Β± 0.35 % and 3.73 Β± 0.4 %), solubility (95 Β± 0.03% and 86 Β± 0.08 %), total phenolic (377.21 Β± 0.82 mg GAE/g and 349.88 Β± 1, 64 mg GAE/g), total flavonoids (101.32 Β± 3.36 mg QE/g and 86.35 Β± 2.81 mg QE/g), IC50 (88.22 Β± 0.68 Β΅g/mL and 149, 65 Β± 4.03 Β΅g/mL) and encapsulation efficiency (63.94% and 59.31%) and the resulting colour leads to a green colour.
Keywords: Moringa leaves, maltodextrin, microcapsules, whey protein isolat
PRODUK OLAHAN BELALANG KAYU (Valanga nigricornis Burm.): SNACK BAR DI KABUPATEN GUNUNGKIDUL MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD)
Get PDFConsumers have an important role in the sustainability of a business. Producers who can meet the needs and desires of consumers have a competitive attitude and will continue to survive. The involvement of consumers as early as possible in product design can increase the suitability between the products produced and the needs of consumers as users. This study aims to design the development of processed-grasshopper products in the form of snack bars as local food wisdom in Gunungkidul Regency, DIY according to consumer preferences. The method used in this research is Quality Function Deployment (QFD). Data were collected using a questionnaire on consumers of grasshopper-processed products in Gunungkidul Regency, DIY. The method of sampling was using a purposive sampling method. The results showed that in the development of grasshopper snack bar products, four technical parameters that had a weight value of more than 10% were the type of main raw material, protein content, mixed grasshopper flour content, and dough cutting size. The four technical parameters have a total weight point of 54% which can be developed to satisfy consumers. The availability of quality raw materials (fresh and containing high protein) is the main aspect that needs to be considered so that grasshopper processed products in the form of snack bars can fulfill consumer demands also become new superior products that can support the image of gastro tourism in Gunungkidul Regency.
Keywords: grasshopper, Gunungkidul, quality function deployment (QFD), snack ba
UJI AKTIVITAS ANTIOKSIDAN DAN BIOTRANSFORMASI EKSTRAK ETANOL DAN HEKSANA DAUN KELAPA SAWIT UNTUK SUPLEMEN KESEHATAN
Get PDFOil palm fronds and leaves are wastes of oil palm plantations which are abundantly available in Indonesia and contain polyphenolic compounds which have high economic potential and health value. However, the potential for polyphenols from oil palm leaf extract (OPLE), which has antioxidant activity, has not been utilized optimally until now. In this research, an antioxidant food supplement from OPLE which is rich in polyphenolic compounds was developed. OPLE was prepared using ethanol as a solvent and concentrated by vacuum evaporation, then separated by liquid-liquid column chromatography and identified by LC-MS. The total phenolic yield of the ethanol extract of palm leaves contained was higher phenolic content than the hexane extract, while the phenolic content and antioxidant content of the oldest leaf were higher than the 17th leaf. Separation of the active antioxidant ingredients was carried out by liquid-liquid column chromatography with chloroform eluent: methanol = 4: 1 v/v which is expected to separate the active compounds. The content of flavonoids contained in this fraction is 6-Methoxy-2-[2-(3\u27-methoxyphenyl) ethyl] chromone. Biotransformation using tannase enzyme produced the increase of flavonoid content and antioxidant of oil palm extracts.
Keywords : antioxidant, biotransformation, immunomodulator, OPLE, supplemen
PEMANFAATAN MINYAK CENGKEH PADA EDIBEL FILM TALAS SEBAGAI ANTIMIKROBA
Get PDFEdible film is one of the coating materials used to wrap food ingredients. The edible film can be used to preserve food products, especially ready-to-eat foods. The process of making the edible film was carried out in this study with the addition of clove oil, with the hope that it can become an antimicrobial on the edible film. The addition of clove oil to edible film applied to wet cakes aims to determine the effect of clove essential oil as an antimicrobial on edible film from taro starch base material. This study used a non-factorial Completely Randomised Design (CRD) with the effect of essential oil concentration. Starch and glycerol were used in the same concentration. The concentrations of clove oil used were 0% v/v, 0.5% v/v, 1% v/v and 1.5% v/v. The parameters used in this study were thickness, Water Vapor Permeability (WVP), water absorption, Scanning Electron Microcopies (SEM), Total Plate Count (TPC) test and water content. The results of this study showed that the concentration of clove oil had no effect on the thickness and value of Water Vapor Permeability (WVP) but affected the level of water absorption in edible film. The best edible film selected was the edible film added 0.5% essential oil with a thickness of 0.030 mm, WVP of 2.874 x10-11 kg.m/Pa.s.m2 and water absorption of 65.08% w/w. The edible film was selected based on the smallest layer so that it can be applied to layer cakes, in the best experiment it was stored for 4 days and then analysed for moisture content and TPC. The ability of edible film with 0.5% clove oil concentration can inhibit bacterial growth and maintain product quality for four days.
Keywords: antimicrobial, edible film, clove oil, taro starc
ANALISIS RANTAI NILAI JAGUNG JAGUNG PADA PT. SINAR TERANG MADANI MAKASSAR
Get PDFValue chain analysis is carried out to determine the percentage of added value of a product which has been process post-harvest treatments or turned into a new product in each step of marketing chain. This study aimed to determine the relationship between value chain actors and theirs added value of corn raw materials in feed production at PT. Sinar Terang Madani Makassar. Data obtained in this study were analyzed descriptively. The results showed that the value chain actors at PT. Sinar Terang Madani consisted of farmers, suppliers, manufacturers, customers, and distributors. Value chain actor with the highest profit was AM supplier, with a margin of Rp. 777/kg.
Keywords: value chain analysis, corn, feed, supplie
